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–+ servings
Vegetable Soup

Hearty Vegetable Soup to Warm Your Soul and Lift Spirits

This Hearty Vegetable Soup is a warm and nourishing dish filled with fresh vegetables, ideal for chilly evenings and a healthy reset.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons extra-virgin olive oil Feel free to substitute with any neutral oil if desired.
  • 1 medium yellow onion Can be swapped with shallots for a milder taste.
  • 1 teaspoon sea salt Adjust to suit your preference.
  • 1 teaspoon black pepper Freshly ground is ideal for the best flavor.
For the Veggies
  • 1 medium carrot Try parsnip for a different flavor twist.
  • 1 small sweet potato Regular potatoes can work in a pinch.
  • 1 can fire-roasted diced tomatoes Use standard diced tomatoes if you prefer.
  • 2 cloves garlic Fresh garlic is recommended.
  • 1 teaspoon dried oregano Or fresh thyme/rosemary for enhanced flavor.
  • 1 pinch red pepper flakes Omit for a milder soup or increase for extra kick.
  • 6 cups vegetable broth Homemade or store-bought options are both great.
  • 2 leaves bay leaves Remember to remove them before serving.
For Freshness
  • 1 cup cherry tomatoes Substitute with quartered larger tomatoes if needed.
  • 1 cup chopped green beans Peas or snap peas can replace them if unavailable.
  • 1 medium zucchini Yellow squash makes an excellent substitute.
For Protein and Nutrients
  • 1 can chickpeas Provides protein and substance; substitute with any bean of choice.
  • 2 tablespoons white wine vinegar Lemon juice can be used for a different tang.
  • 2 cups chopped kale Spinach works well if kale is not on hand.

Equipment

  • Large pot or Dutch oven

Method
 

Instructions
  1. Heat the oil in a large pot or Dutch oven until shimmering.
  2. Sauté the onion, sea salt, and black pepper for 8 minutes until softened.
  3. Add carrots and sweet potato, cooking for an additional 2 minutes.
  4. Mix in tomatoes, garlic, oregano, and red pepper flakes, letting it simmer for 1-2 minutes.
  5. Add vegetable broth and bay leaves; bring to a boil before reducing to a simmer for 20 minutes.
  6. Incorporate cherry tomatoes, green beans, zucchini, and chickpeas, cooking for another 10-15 minutes.
  7. Finish with white wine vinegar and kale, cooking until kale is wilted.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This soup is perfect for using up seasonal produce and tastes even better the next day. Store in an airtight container for up to 4 days.

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