Vegetable Soup

This vegetable soup recipe is a healthy and flexible homemade meal that's great for cold days.

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings cups

Calories 150 kcal

Equipment

Le Creuset Dutch Oven

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 teaspoon sea salt plus more to taste
Freshly ground black pepper
1 medium carrot, diced
1 small sweet potato, diced
1 14.5-ounce can fire roasted diced tomatoes
4 cloves garlic, chopped
2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
¼ teaspoon red pepper flakes plus more to taste
4 cups vegetable broth
2 leaves bay leaves
1 cup halved cherry tomatoes
1 cup chopped green beans
1 medium zucchini, diced
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons white wine vinegar
1½ cups chopped kale

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes, or until softened. Add the carrot and sweet potato, stir, and cook for 2 more minutes.
Add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
Stir in the cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10 to 15 more minutes, or until the green beans are tender.
Stir in the vinegar and the kale and cook for 5 minutes, or until the kale is wilted. Season to taste with salt and pepper and serve.

Notes

This soup is flexible; you can substitute any of the vegetables with what you have on hand.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 400mgFiber: 7gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Keyword cold weather recipe, healthy soup, Homemade Soup, vegetable soup, Vegetarian