- Chop onion, turnips, tomatoes, green beans, tarragon, 1 thyme and 1 parsley, slice leeks, celery strips, carrots finely and set aside.
- Take a large saucepan, heat up butter into it and add onion and leeks. Gently cook to soften but not browned.
- Add celery, turnips and carrots, cook for further 4 minutes with stirring in intervals. Add chopped tomatoes and chicken stock, stir well then add all the herb sprigs. Let simmer for 20 minutes.
- Now add beans and cook to make the soup until all vegetables are heated through and tender. Season with salt and pepper to taste. Garnish with herb sprigs and serve Vegetable Soup immediately.