WONDERBAG Chunky Vegetable Soup

Wonderbag Chunky Vegetable Soup / Karen E. Photography

Jackie Cameron
I suggest chunky vegetable soup with meaty bones; just as Grandma use to make it. I could eat soup - only the homemade variety - every meal of the day. It is my very favourite dish, but it must made with only the best ingredients. It’s probably one of the most economical meals available with all the vitamins and nutrients in one bowl.
— Jackie Cameron

Yields: 4-6


  • 2 Medium Onions - Chopped
  • 4 Medium Tomatoes - Chopped
  • 2 Cloves Garlic
  • 1 Small Butternut - Chopped
  • 100g Fresh Green Beans - Sliced
  • 150g Cauliflower - Little Florets
  • 1 x 240g tin Chick Peas, drained
  • 300ml Vegetable Stock - Use this as a guideline
  • 5 x Meaty Bones
  • ORYX Salt and freshly ground Pepper


  1. Sauté the onions until caramelised in colour in a heavy based pot. Add the tomatoes and garlic, cook it to form a chunky paste.
  2. Add the butternut, green beans and cauliflower and chick peas, cook until the heat has penetrated throughout the vegetables, add stock as needed.
  3. Add the meaty bones and bring to the boil.
  4. Salt and pepper to taste.
  5. Place this pot into the WONDERBAG, close it tightly - covered with a cloth if needed and leave overnight.
  6. If there is any meat on your bone, shred it off.
  7. Heat and serve.