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Chunky Vegetable Soup
A yummy soup full of chunky vegetables that will fill you right up.
1 cup milk
2 tbsps olive oil
2 <span class="measurestring" title="cup (240 ml)">cups</span> vegetable stock
1 <span class="measurestring" title="packet (180 ml prepared)">packet</span> vegetable soup mix
4 slices raw back bacon, sliced
1/4 <span class="measurestring" title="head of medium (about 14.5 cm dia)">head medium</span> cabbage, chopped
3 medium carrots, chopped
1 cup sweet corn
2 <span class="measurestring" title="medium (6.5 cm dia)">medium</span> onions, chopped
1 cup peas
3 medium turnips, chopped
Heat up the olive oil in a large skillet. Fry the onion until translucent then add the bacon. Fry until crispy.
Add the chopped vegetables. Fry for about 4-5 minutes then add the stock.
Cook until the vegetables are cooked through and the stock has evaporated a little bit.
Mix the soup mix with the milk and add to the vegetables. Stir until it thickens.
Serve with toast.
Note: can be frozen in batches for healthy week dinners.
There are 419 calories in 1 serving of Chunky Vegetable Soup.
, 36% carbs, 18% prot.
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