Basic Betch-table Soup

On a cold day, it is always nice to curl up with a nice bowl of hot soup. But for those cold days when you literally can’t even, you need this Basic Betch-table Soup. This vegetable soup is simple, filling, and can be made with whatever vegetables that you have in your fridge.

Servings: 6

Difficulty: Easy

Prep Time:  10 minutes   |   Cook Time: 50 minutes   |   Total Time: 1 hour


  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 tablespoon tomato paste
  • 1 medium zucchini, chopped
  • 2 tomatoes, chopped
  • 1 cup Navy beans (pre-soaked overnight)
  • 3 slices of ham (optional)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 litres water
  • Salt
  • Pepper


In a large stockpot, heat the olive oil over medium-high heat. Once the oil is hot, add the chopped onion, carrot, celery, and a pinch of salt. Stir the vegetables occasionally, allowing them to sweat out and soften, approximately 5 minutes. Add the tomato paste and let it cook for 1 minute.

Add the zucchini, tomatoes, Navy beans, ham (if using), thyme, bay leaf, and pepper and cook for an additional 5 minutes. If you are not using ham, add about a teaspoon of salt at this stage. I find that the ham I use is salty enough and I don’t need to add extra.

Add the water to the pot (enough to cover the vegetables), cover and bring to a boil. Once boiling, reduce the heat to low and let the soup simmer for 30-40 minutes, or until all the vegetables are cooked.

Serve hot and enjoy!