Chunky Vegetable Soup

Ingredients:

Any vegetables that you know you are not going to make use of up before they go off (i used red pepper, green pepper & three sticks of celery, but you can use fundamentally anything you have)
two small onions (or one huge)
two cloves of garlic
A small bit of oil
one stock cube (chicken or vegetable will do)
two teaspoons of tomato puree (optional)
Salt & pepper

Procedure:

Chop up the onions & garlic (use a garlic press in case you have but if not you can crush and/or chop the garlic.)

add a small little bit of oil to the bottom of a immense saucepan, & add the onions & garlic. Put the lid on, & cook on a medium heat, stirring occasionally.

Meanwhile, chop up the remainder of the vegetables in to small chunks.

Boil the kettle & make some stock. I used about one litre. Pour it in to the pan until it covers the vegetables.

One time the onions are translucent, add the remainder of the vegetables to the pan & replace the lid. Stir occasionally, until the vegetables are soft.

Bring to the boil, & then reduce the heat & let it simmer for 20-30 minutes, stirring occasionally. (use your best judgement on how long to cook it - it depends on how soft you need the vegetables to be.)

Add teaspoons of tomato puree, & add salt & pepper. Give it a lovely stir to mix everything together, & then put the lid on.

You are completed! I made about four servings with the ingredients listed, but you could basically double the quantities to make more in case you need to.
You can put the remainder of the portions in to tupperware containers & freeze them for later.

taste, & add & more salt & pepper in case you need to.