All-in-one chunky winter broth

All-in-one chunky winter broth

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(28 ratings)

Cook: 20 mins


Serves 4
A wholesome broth that takes just 20 minutes to warm you up in winter

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal219
  • fat3g
  • saturates1g
  • carbs34g
  • sugars0g
  • fibre12g
  • protein16g
  • salt3.61g
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  • 2 x 400g/14oz cans chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2litres/3½ pints vegetable stock
  • 4 carrots, peeled and sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 x 420g/15oz cans mixed beans, drained and rinsed
  • 175g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 tbsp roasted red pepper pesto



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…


  1. Tip the canned tomatoes into a saucepan along with the stock, bring to the boil, then turn down the heat and throw in the carrots. Gently simmer the soup until the carrots are cooked, about 15 minutes.

  2. Stir in the pulses and spinach and heat until the spinach has wilted. Spoon in the pesto and gently mix into the soup. Serve with some crusty bread.

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Comments, questions and tips

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5th Feb, 2019
Unlike some I thought this worked rather well, although the photo shows a version that was either reduced a lot, or used a lot less stock. With the ratios in the recipe, there's enough for six or seven servings. I do think I'll reduce the ratios next time, or take a lot longer than 20 minutes cooking time to reduce to a soup before adding the spinach. I think one of the things that may have saved my broth was that I went for really good pesto.
2nd Feb, 2014
Really not a great recipe this. Far too much liquid in the standard recipe and fairly dull flavour wise. As per others I used just under half of the stock but added a small amount of chilli, some moroccan spice and seasoning. Also took a lot longer than 20 mins to get it all cooked properly. I'd personally suggest that this be slow cooked for at least an hour to get the most out of the recipe and any adjustments you have made
26th Nov, 2013
Having read some of the other comments on here first, I made a few alterations to the recipe and it was really tasty. It also made enough for 5 lunches which was perfect. As others have suggested, I only used 1 litre of stock- this seemed plenty. I then substituted one of the carrots for a potato cut into tiny chunks and also added finely chopped onion. Will definitely make this again for a warming lunch.
5th Sep, 2012
This soup is lovely once you've made a few adjustments therefore I would say that the actual recipe is poor. As others have noted, there is way too much liquid!! I used less than half of that in the recipe. It also needs to be simmered gently for much longer in order to cook the carrots and develop the flavours and the carrots need to be chopped very small. I also added a tsp of sugar, a good pinch of salt, black pepper, 1/2 tsp of dried basil and twice the pesto. Delicious, simple and healthy - in the end!
9th Aug, 2012
I'm sure it's not supposed to be 2 litres, it was far too thin. I reduced it for ages before it was a better consistency. I also had to liquidize the whole thing so it was suitable for my toddler and baby, but actually I think this made it taste nicer.
20th Jan, 2012
Oops! I forgot to rate it.
20th Jan, 2012
We've just made this recipe from the Good Food cook book we have. The photo and description made it look and sound wonderful. With hindsight I wish I had read the comments on here first. The addition of a sausage or two does sound like it would go really well. And we definitely found it to be too watery. I'd recommend 1 ot 1.5 ltrs of stock. 2 ltrs is definitely way too much. All that aside, it didn't taste bad, it was quite nice actually. I get the feeling with a little tweaking it would be a firm favorite.
11th Jan, 2012
Good base recipe but I added cabbage, chili, rice noodles and mushrooms otherwise it would have been bland. Would aslo recommend cooking for over half an hour for a fuller flavour. It made enough for dinner and 3 lunches after! Wish I could give it 3 and a half stars.
ruckinfight's picture
5th Jan, 2012
I love this broth I have made this loads of times. I have read the comments and did a few changes myself I only used 2 pints of stock threw in a handful of red lentils . I put in a few more carrots in and 1 Parsnip, and a good pinch of chilli flakes. it makes loads I'm on a Slimming World Diet if you use sacla roasted Pepper Pesto a Tbsp is only 2 sins for the whole pan so fill your boots Dont eat it with bread tho if your on the diet.
6th Dec, 2011
This ended up being really tasty but I had to make quite a few changes. I only used about 2 pints of stock, added a handful of lentils, chilli flakes, a teaspoon of cumin and some sugar to sweeten the tomatoes. It also needed quite a bit longer to cook than 20 minutes because of the carrots.


30th Sep, 2013
Very tasty and filling. Going by previous comments, I only used 1litre of stock and that was plenty. Couldn't really taste the red pepper pesto which I bought specially so would probably stick to red pesto in future which I always have in the fridge! Some Italian herbs would be a good addition too.
30th Sep, 2013
Any idea what the 5-a-day rating is for this? Maybe being dense but can't see it anywhere. Thanks.
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