Vegetable Soup
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.97 out of 5 stars
(258)
Ingredients
6 servings
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt, 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 garlic cloves, 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 bay leaves
- 1 cup halved cherry tomatoes
- 1 cup chopped green beans
- 1 zucchini, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons white wine vinegar
- 1½ cups chopped kale
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Preparation
Chef’s notes
Use all carrot or all sweet potato instead of both, or add butternut squash instead.
Toss in a few sliced cremini mushrooms when you add the carrot.
Swap bell pepper for the cherry tomatoes, zucchini, or green beans.
Use another leafy green, like spinach or chard, in place of the kale.
Garnish bowls with chopped fresh parsley or basil, a scoop of pesto, or sprinkle of Parmesan cheese!
Add a tablespoon of dried Italian seasoning in place of the oregano.
Skip the vinegar, and add a big squeeze of lemon juice in its place.
Omit the chickpeas, or replace them with white beans or cooked French green lentils.