Mixed Vegetable Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is a soup that my mother made often. When I asked her for the recipe she said she just put all the vegetables she could get into a big pot and covered them with water. But it had to have pumpkin. Sometimes she served it with raw, chopped up red onions, fresh parsley, lemon juice and olive oil over the top. You can add any other vegetables you like to make a huge healthy stockpot that will feed a multitude.


  • 300 g (10½ oz) dried butter beans (lima beans), soaked overnight
  • 1 small leek, chopped
  • 3 ripe tomatoes, peeled and chopped
  • 1 zucchini (courgette), chopped
  • 3 potatoes, chopped
  • 150 g ( oz) english spinach or silverbeet, chopped
  • 3 carrots, chopped
  • 1 celery stalk (with leaves), chopped
  • 200 g (7 oz) pumpkin, chopped
  • 2 bay leaves
  • 3 tablespoons chopped parsley
  • extra virgin olive oil, to serve


Rinse the soaked butter beans, then put them in a saucepan, cover with water and boil for about 1½ hours or until they are tender. Season with salt towards the end of this time. Remove from the heat and leave in their cooking water.

Put all the other vegetables in a very large saucepan, Add the bay leaves and season with salt. Cover with about 2.5 litres (10 cups) of cold water (you can add some later if it doesn’t all fit now, as it will reduce). Bring to the boil, then lower the heat and cook, partly covered, for about 1½ hours.

Drain the butter beans, keeping the water, and add to the pan with 250 ml (1 cup) or so of the cooking water. Add the parsley and cook for another 15 minutes. Taste and add salt if necessary. Serve with a good drizzle of olive oil and some freshly ground black pepper. This soup is good served warm or at room temperature.