Some days are just soup days, don't you think? Well, this is one of those days so I went kitchen foraging and found everything I needed to make a satisfying pot of chunky vegetable soup.
My granny used to make wonderful vegetable soup but there was always something exotic in it like ox tail and it had to simmer for hours and hours. My soup is much quicker to make and not an ox tail in sight. I like my soup to be thick and satisfying... almost like a veggie stew.
I had a quick rummage in the kitchen and found the following ingredients:
1 can chopped tomatoes
1 onion - chopped
2 carrots - peeled and chopped
2 cloves garlic - crushed
1 potato - peeled and cut into small-ish cubes
1/3 cup frozen sweet corn
1/3 cup frozen beans - use the kind you like or even peas
1 stock cube - I used Knorr vegetable stock
1 tablespoon canola oil
1 teaspoon home made chili seasoning*
1 big pinch dried thyme
In a large sauce pot, place the oil, onions, and carrots. Cook over a low flame for a few minutes to soften the onion. Add the tinned tomatoes, potato, stock cube, and thyme. You may need to add a splash of water to just cover the vegetables. Simmer for a few minutes so the root vegetables begin to soften.
When the carrots and potato cubes are nearly soft, add the corn, beans, and one teaspoon of HOME MADE CHILI SEASONING MIX. Stir well to combine and simmer until the soup has thicken slightly and all the vegetables are cooked. Taste the soup and adjust the seasoning. You may like a dash of salt or a bit of pepper.
Serve piping hot with a thick slice of bread and butter or my favourite, CORNMEAL SCONES.