This budget vegetable soup is cheap, simple, and perfect for using up whatever vegetables you have on hand. It’s a one pot meal that’s filling, easy to make, and ideal for batch cooking or colder nights when you want something warm and comforting.

Bowl of budget vegetable soup on a rustic white timber table with crusty bread, a soup spoon, linen napkin and a glass of lemon water in soft natural light.

What is vegetable soup

This vegetable soup is a simple one pot dish made with a mix of vegetables simmered in a light, flavourful broth. It’s designed to use whatever you have on hand, making it one of the easiest and cheapest meals you can make.

It’s a flexible, budget friendly recipe that can be adapted based on what’s in your fridge or pantry.

Why you’ll love this vegetable soup

Uses leftover or cheap vegetables
One pot, minimal cleanup
Great for batch cooking
Easy to customise
Filling and low cost

Ingredients for vegetable soup

Mixed vegetables – Use whatever you have. Carrots, potatoes, celery, pumpkin, cabbage, and zucchini all work well. Chop into similar sizes so they cook evenly.
Onion – Builds flavour and forms the base of the soup.
Garlic – Adds depth and aroma. Fresh or jarred both work.
Stock – Forms the broth and adds flavour. Use stock cubes or powder mixed with water. Choose any flavour stock – vegetable, chicken or beef.
Canned tomatoes – Adds body and a richer flavour to the soup.

You will also need:

Oil, for cooking
Salt and pepper, to taste
- TIP: Frozen vegetables also work well and help keep costs down.

How to make vegetable soup

Heat a drizzle of oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
Add the chopped vegetables and cook for 3 to 4 minutes, stirring, to start softening them and build flavour.
Add the tinned tomatoes and stock. Stir well, scraping the bottom of the pot to lift any flavour.
Bring to a gentle boil, then reduce the heat and simmer for 20 to 25 minutes, stirring occasionally, until the vegetables are tender.
Taste and adjust with salt if needed. If the soup is too thick, add a little water to loosen it. Serve hot.

Top tips

Chop vegetables to a similar size. This helps them cook evenly.
Don’t skip the onion step. It builds a better flavour base.
Start with harder vegetables first. Carrots and potatoes take longer than zucchini or cabbage.
Simmer gently. This helps the flavours develop without overcooking the veg.
Taste before serving. Adjust seasoning as needed.
For something different, try pureeing the soup for a creamy like consistency. Perfect for fussy eaters as there is no chunks of veggies.

Serving suggestions

Serve hot with a slice of toast or crusty bread to make it more filling. A sprinkle of fresh herbs like parsley or a drizzle of olive oil on top adds extra flavour if you have it. A squeeze of fresh lemon juice before serving is also really good.

Ideas to bulk it out

Add pasta, rice, or lentils to make it more filling
Stir through some canned beans for extra protein
Add leftover shredded cooked chicken for a non vegetarian option

Storage

FRIDGE
Store in an airtight container for up to 4 days.

REHEAT
Reheat in a pot over medium heat or in the microwave. Add a splash of water if it has thickened.

FREEZER
Freeze for up to 2 months. Thaw in the fridge overnight, then reheat until hot.

Cheap, simple, and perfect for using up what you already have. If you make this, leave a comment and tell me what you added to yours.

More budget meals

Ingredients

1 onion, diced
2 cloves garlic, diced (or 2 teaspoons crushed jarred garlic)
4-5 cups chopped mixed vegetables
2 teaspoons dried oregano or mixed herbs
2 dried or fresh bay leaves
400g can diced tomatoes
4 cups stock

you will also need

Oil, for cooking
Salt and pepper, to taste

To serve, optional

Crusty bread or toast

Instructions

Heat a drizzle of oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
Add the chopped vegetables, starting with any harder vegetables like carrots or potatoes. Cook for 3 to 4 minutes, stirring, to begin softening them and build flavour. Add softer vegetables like zucchini or cabbage after a couple of minutes if using (if using baby spinach or similar, hold off adding until the soup has completely cooked, then stir through until just wilted).
Add the dried oregano or mixed herbs, bay leaves, tomatoes and stock. Stir well, scraping the bottom of the pot to lift any flavour, and bring to a gentle boil.
Reduce the heat to a simmer and cook for 20 to 25 minutes, stirring occasionally, until all the vegetables are tender. Taste a piece to check doneness.
Taste and adjust with salt if needed. If the soup is too thick, add a little water or stock to loosen it. Serve hot. Garnish with cracked black pepper and serve with fresh crusty bread or toast if desired.

Notes

MEASUREMENTS
We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
USE WHATEVER VEGGIES YOU HAVE
This recipe works with almost any vegetables. Carrots, potatoes, cabbage, zucchini, celery, bok choy, pumpkin, sweet potato etc and frozen veg all work well.
BUILD MORE FLAVOUR
Add 2 tablespoons of tomato paste, or some dried chilli flakes. Small additions make a big difference.
ADD PROTEIN
Stir through beans or lentils to make it more filling without adding much cost. For a non-vego option, stir through some shredded cooked chicken.
FINISH WITH SOMETHING FRESH
A handful of fresh chopped herbs, a squeeze of lemon, or a drizzle of oil at the end lifts the flavour.
GREAT FOR BATCH COOKING
This freezes well and tastes even better the next day, making it ideal for meal prep.
CHANGE THE CONSISTENCY
Using a hand held blender, food processor or high speed blender, after the soup finishes cooking, puree the soup for a lovely creamy like consistency.

Hello! I'm Kate.

Budget Vegetable Soup