Old Fashioned Vegetable Soup

1 tablespoon of oil
1 cup of leeks, sliced
1 onion, peeled and chopped
3/4 cup of carrot, peeled and sliced
3-4 stalks of celery cleaned and sliced
800g tin of peeled tomatoes (or similar amount blanched, chopped and peeled)
4 1/4 cup of chicken, beef or vegetable stock
200g of sweetcorn kernels (canned or fresh)
300g of green beans chopped in 1" pieces
300g of garden peas (canned or fresh)
Sprig of basil, sprig of thyme, chopped
1 bay leaf
salt and pepper to taste

Heat the oil in the bottom of a large pot and cook the leeks and onion until golden. Stir in the potatoes, carrots, celery, tomatoes, basil, thyme, bay leaf and stock. If you are using all fresh vegetables, put them all in at this stage. If using canned, only add the canned veggies at the end, to heat through, just before serving.

Bring water to the boil and cook all the fresh ingredients together, seasoning to taste. Bring the heat back and allow to simmer for about 30 minutes or until tender.

Serve with fresh bread rolls or toast for dipping.