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Vegetable Soup

An everyday soup that is comforting, healthy, and versatile. Need to say that this vegetable soup is both delicious and convenient. Since you can change the vegetables to get a different flavor and taste each time, there is a lot you can do with vegetable soup.
Course Soup
Cuisine American
Keyword Vegetable Soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 204kcal
Author Subhasmita


  • 2 tablespoon Butter
  • 1 tablespoon Oil
  • 1 bay leaf
  • 1 medium Onion diced
  • 1 tablespoon Garlic
  • 2 stalks Celery
  • 250 grams Baby Potatoes peeled and halved
  • 2 Carrots
  • 1 cup Green beans
  • 2 tablespoon All purpose flour
  • 14 oz Crushed Tomato (ref note 3)
  • 8 cups Vegetable Stock
  • ½ teaspoon sugar (ref note 1)
  • 1 cup Green peas
  • 1 cup Corn
  • 2 sprig Rosemary chopped
  • ½ teaspoon Oregano
  • ½ teaspoon Basil
  • salt and pepper to taste


  • Melt butter and oil. Add Onion, garlic, celery, bay leaf, and chopped rosemary. Saute a minute until aromatic.
  • Add potatoes, mix and cover. Cook for 10 minutes until the potatoes are cooked through.
  • Add green beans, carrot and flour. Mix and cook for a minute. Scarp the bottom of the pot to release any stuck flour.
  • Add tomato, stock, dried oregano, dried basil and sugar. Mix and simmer for 10 minutes.
  • Add green peas and switch off the flame.



  1. Sugar is to balance the tartness of tomatoes. You can add up to 1 teaspoon of sugar. 
  2. You can use a bag of frozen mixed pre-cut veggies. 
  3.  Use 4-5 large fresh plum tomatoes instead. Make sure the tomatoes are really ripe. Blanch and peel the skin of the tomatoes, chop and add. 


Serving: 1serving | Calories: 204kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1405mg | Potassium: 661mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4769IU | Vitamin C: 31mg | Calcium: 64mg | Iron: 2mg