Name: Warming Winter Vegetable Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Western
Ingredients: 2 Tbsp. olive oil; 2 carrots, diced; 2 medium potatoes, peeled and diced; 1 leek, (white part and a little of the green) washed and sliced; 2 small celery sticks, diced; 1 small onion, chopped; 1 cup of shelled peas, fresh or frozen; 8 cups (2 litres / 3 1/4 pints) of vegetable stock or water; 1 500g tin of cannellini beans, drained; a handful of baby spinach leaves, shredded; salt and freshly ground pepper; freshly grated parmesan cheese to serve

Warm the cockles with this hearty winter vegetable soup. Use up whatever vegetables you have in the crisper to reduce food waste or use whatever vegetables are in season to save money!

This Winter Soup is adapted from a Margaret Fulton recipe, I’ve been cooking this soup every Winter for a few years now. It is a hearty soup, even though it is quite liquid and is very nutritious.

This soup never fails to remind me of the story about stone soup, a frugal soup that goes to show that you can make a nourishing meal from very little.

You can vary the vegetables and the beans to whatever is in season or what you have in your crisper. I sometimes substitute the potatoes for turnips or sweet potatoes. The dark bits in the photo are pieces of zucchini. Serve with some crusty bread on the side, or as an entree.

Best of all, it is easy to make, makes a huge pot of soup and it only costs a few of dollars.

Yield: 6 serves

Warming Winter Vegetable Soup

This warming winter soup is hearty and filling, not to mention frugal, healthy and delicious. Use up whatever vegetables you have on hand or that are in season.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

2 Tbsp. olive oil
2 carrots, diced
2 medium potatoes, peeled and diced
1 leek, (white part and a little of the green) washed and sliced
2 small celery sticks, diced
1 small onion, chopped
1 cup of shelled peas, fresh or frozen
8 cups (2 litres / 3 1/4 pints) of vegetable stock or water
1 500g tin of cannellini beans, drained
a handful of baby spinach leaves, shredded
salt and freshly ground pepper
freshly grated parmesan cheese to serve

Instructions

Heat the olive oil in a large saucepan over low to medium heat and gently sauté all the vegetables except the spinach for about 15 minutes.
Add the stock or water and bring to the boil. Simmer gently for about 20 minutes or until the vegetables are tender.
Add the cannellini beans and spinach and simmer for a further 5 minutes. Season to taste.
Serve very hot. Sprinkle each bowl with grated parmesan. Finish off with a trickle of olive oil if you like.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 267Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 994mgCarbohydrates: 44gFiber: 9gSugar: 6gProtein: 13g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Melissa Goodwin

Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.