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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.

Budget Vegetable Soup

A cheap, flexible vegetable soup made with whatever you have on hand. One pot, filling, and perfect for batch cooking.
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Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Course: Dinner, Lunch
Cuisine: Western
Keyword: budget soup recipe, cheap dinner, easy vegetable soup, vegetable soup
Servings: 4
Author: Kate Brodhurst

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

  1. MEASUREMENTS 
    We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
  2. 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.
  3. BUILD MORE FLAVOUR
    Add 2 tablespoons of tomato paste, or some dried chilli flakes. Small additions make a big difference.
  4. 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.
  5. 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.
  6. GREAT FOR BATCH COOKING 
    This freezes well and tastes even better the next day, making it ideal for meal prep.
  7. 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.