Carrot Corn Pea Bean Spinach Soup

It is winter here and although it does not get cold enough to snow here in Perth, temperatures in single digits (Celsius) makes us want something warm and comforting for dinner.

I wanted to make something with a mix of veggies in it, and not too heavy. When I looked in the fridge and realised I had quite a few odds and ends left over from previous meal preps (I had made some Mexican themed burritos earlier and had left over corn and beans from it), I decided to use them and add in some other veggies I had in the fridge and ended up making this. It turned out much better than I expected. My husband and son gobbled it up and that is a win for me. So, I thought hey! why not put it up in my blog.

The measurements in this recipe are going to be approximate because I was just putting in the left overs and did not bother to be specific with measuring anything. It is quite simple to make. I did not add in too many spices for flavouring, the taste comes for the garlic, chillies and the combination of vegetables with the broth.

Let’s get to the recipe.


Onion – 1 small chopped fine

Garlic – 5 small pods, chopped fine

Green Chillies – 3 chopped fine

Carrots – 3 medium sized, chopped into small cubes

Peas – ½ cup

Corn kernels – ½ cup

Red Kidney Beans – ½ cup (tinned)

Spinach leaves – 1 cup, chopped

Broth – 3 cups, vegetable or chicken

Cumin powder – 1 teaspoon

Chilli Flakes – amount according to preference.

Cream – ¼ cup

Salt to taste


  1. Heal oil and fry the garlic and chillies until fragrant and light brown.
  2. Add in the chopped onions and cook till translucent.
  3. Add in the carrots, allow to cook for a couple of minutes.
  4. Then add in the corn and peas, allowing another few minutes on the stove on low flame.
  5. Then add in the kidney beans and cumin powder and mix through
  6. Add in the spinach, mix through and then add in the stock and salt.
  7. Bring to boil and allow it to simmer for about 20 minutes.
  8. Once done, turn the flame off and once it has cooled a bit, mush it using an immersion blender.
  9. Then place back on the stove and add in the remaining cream and check for salt.
  10. Serve hot with some crusty bread.


23 thoughts on “Carrot Corn Pea Bean Spinach Soup

Add yours

  1. Wow, so many vitamins in this nutritious soup.
    I can see how this would be delicious comfort food.
    This is another example of your blessed ‘Ministry of Food’.

    Liked by 2 people

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