Description
This hearty Vegetable Soup combines a medley of colorful vegetables simmered in a flavorful broth, creating a comforting and nutritious meal perfect for any season. With ingredients like sweet potato, zucchini, kale, and chickpeas, this recipe is wholesome and satisfying, ideal for a healthy lunch or dinner.
Ingredients
Units
Scale
Vegetables
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 small sweet potato, diced
- 1 cup halved cherry tomatoes
- 1 cup chopped green beans
- 1 zucchini, diced
- 1 1/2 cups chopped kale
- 4 garlic cloves, chopped
Pantry Items and Seasonings
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
- 1/4 teaspoon red pepper flakes, plus more to taste
- 4 cups vegetable broth
- 2 bay leaves
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons white wine vinegar
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the onion is softened and translucent.
- Add Root Vegetables: Stir in the diced carrot and sweet potato, cooking for an additional 2 minutes to slightly soften the vegetables and meld flavors.
- Add Tomatoes and Herbs: Incorporate the fire-roasted diced tomatoes, chopped garlic, dried oregano (or fresh thyme or rosemary), and red pepper flakes. Stir well to combine all the ingredients.
- Simmer the Soup: Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, allowing the flavors to meld and the vegetables to soften.
- Add Remaining Vegetables and Chickpeas: Stir in the halved cherry tomatoes, chopped green beans, diced zucchini, and rinsed chickpeas. Cover the pot and cook for an additional 10 to 15 minutes, or until the green beans are tender.
- Finish with Vinegar and Kale: Stir in the white wine vinegar and chopped kale. Cook uncovered for about 5 minutes until the kale is wilted and tender.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving. Enjoy warm.
Notes
- For a spicier soup, increase the amount of red pepper flakes according to your preference.
- Use fresh herbs if possible for a brighter flavor, but dried herbs work well too.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make this soup vegan and gluten-free, ensure your vegetable broth contains no animal products or gluten ingredients.
- The white wine vinegar adds a nice tangy brightness, but lemon juice can be used as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 470mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
