Big Batch Vegetable Soup

Making Big Batch Vegetable Soup

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1. Heat the oil in a very large pot over medium heat. Add the onion, carrots and celery and cook for 8 minutes, stirring now and then, until soft. Add the garlic, thyme and oregano and cook for 1 minute.

   Mark done Start 8 min timer

2. Add the tomatoes, stock, beans, cabbage and bay leaf. Bring to a boil, then lower the heat and simmer for 15 minutes.

   Mark done Start 15 min timer

3. Add the green beans and zucchini and simmer for 10 minutes, until tender but still bright. Remove the bay leaf and stir in the salt, pepper and lemon juice.

   Mark done Start 10 min timer

4. Ladle into bowls and scatter with the parsley.

   Mark done

Tips for Making Big Batch Vegetable Soup

• Cut the vegetables to a similar size so they cook at a similar rate.
• If you want a thicker soup, mash a ladleful of the beans against the side of the pot.
• Cool leftovers quickly by dividing them into shallow containers before they go in the fridge.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Big Batch Vegetable Soup

• A slice of wholegrain bread
• A green salad
• A spoonful of pesto

Leftovers and Storage

Keeps in the fridge for up to 4 days. Freezes for up to 3 months.

Big Batch Vegetable Soup FAQ: Common Questions

Big Batch Vegetable Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.