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Photo of Summer vegetable soup by WW

Summer vegetable soup

Total Time
30 min
15 min
15 min
Soup doesn’t have to be saved for the cooler months. With tomato, corn and beans, this soup is light and fresh and great for a tasty lunch or a quick simple dinner.


Olive oil

1 tbs

Red onion

1 medium, finely chopped

Red capsicum

1 medium, chopped


1 clove(s), crushed

Chilli powder

1 tsp


1 medium, finely chopped


300 g, kernels removed

Vegetable stock

4 cup(s), (1L)

Canned cannellini beans, rinsed, drained

1 400g can

Baby spinach

60 g, roughly chopped

Shortcut bacon

90 g, fat trimmed, cut into thin strips

Light sour cream

4 tbs


  1. Heat oil in a saucepan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add garlic and chilli powder and cook, stirring, for 30 seconds. Add tomato and cook, stirring, for 1 minute.
  2. Add corn and stock and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until corn is tender. Stir in beans and spinach and cook for 2 minutes or until heated through.
  3. Spray a non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 5 minutes or until crisp. Serve soup topped with sour cream and bacon.


TIP: Soup is also great for lunch so store leftovers in individual containers for up to 2 days. Transport the container to work in a chiller bag and reheat soup in the microwave, stirring occasionally, until heated through. Most soups without pasta or noodles can also be frozen (without toppings) for up to 2 months.