Prep:  25 minutes
Cook:  1 hour 20 minutes
Serves:  8
Average: 3.4 (11 votes)
Recipe by: Sydney Markets
This vegetable soup freezes really well so it’s worth making a big batch. Place in an airtight container and freeze for up to 3 months.

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Hearty Vegetable and Bean Soup
  1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, for 3-4 minutes until tender. Add carrots, celery, potatoes and zucchini and cook, stirring often, for 5 minutes
  2. Stir in tomato paste and cook for 1 minute. Stir in tomatoes and stock. Cover and bring to the boil, skimming any froth from the surface. Reduced heat and simmer, stirring occasionally, for 30 minutes
  3. Add cabbage and cook for a further 30-35 minutes until vegetables are very tender and soup is thick. Stir in beans and cook for 5 minutes. Stir in 
parsley. Ladle soup into serving bowls and serve with crusty wholegrain bread
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