Vegetable soup is a timeless dish that combines the hearty goodness of fresh vegetables with savory broth to create a comforting, wholesome meal. This easy vegetable soup recipe is packed with nutrient-rich ingredients, from carrots and sweet potatoes to kale and chickpeas, making it an ideal choice for anyone looking for a nutritious, vegan-friendly option. Whether you’re preparing a cozy dinner for your family or need a light but satisfying lunch, this recipe is simple, delicious, and customizable. With its vibrant colors and blend of flavors, this soup offers a well-balanced taste profile that caters to a wide range of dietary preferences. Plus, it’s the perfect way to sneak in a variety of veggies and nourish your body with plant-based ingredients.
The beauty of this vegetable soup lies in its flexibility. You can swap out ingredients based on what you have on hand or what’s in season, ensuring that you can make it year-round. Whether you enjoy it mild or with a little kick of spice, this soup is sure to please everyone at the table. Plus, it’s easy to make in one pot, minimizing cleanup and allowing you to enjoy your meal without hassle. Ready in just under an hour, this soup is an excellent choice for anyone seeking a deliciously quick and wholesome dish.
Why You’ll Love This Recipe
1. Healthy and Nutrient-Dense
This vegetable soup is packed with a variety of vitamins, minerals, and antioxidants, thanks to the abundance of colorful vegetables like carrots, sweet potatoes, and kale. It’s a great way to get your daily servings of vegetables in one meal.
2. Customizable Ingredients
One of the best parts of this recipe is how versatile it is. You can swap out ingredients based on what you have in your pantry or what’s in season. Whether you prefer spinach over kale or want to use a different type of beans, this soup adapts to your tastes.
3. Quick and Easy to Make
In under an hour, you can have a warm, flavorful bowl of soup ready to serve. The recipe requires minimal prep time and uses simple ingredients, making it perfect for busy weeknights or meal prepping for the week.
4. Vegan and Allergy-Friendly
This soup is naturally vegan, gluten-free, and dairy-free, making it a great option for anyone with dietary restrictions or those following a plant-based lifestyle.
5. Budget-Friendly
Vegetable soup is an affordable meal that doesn’t compromise on flavor or nutrition. Many of the ingredients are pantry staples or inexpensive produce, making it an economical choice for families and individuals alike.
Ingredients
- Extra-virgin olive oil (or substitute with avocado oil or coconut oil)
- Yellow onion, diced (red or white can also be used)
- Sea salt (adjust to taste)
- Freshly ground black pepper
- Carrot, diced (can substitute with parsnip or bell pepper)
- Small sweet potato, diced (regular potatoes or butternut squash are good alternatives)
- Canned roasted tomatoes (regular diced tomatoes can also be used)
- Garlic cloves, chopped
- Dried oregano (fresh oregano, thyme, or rosemary can be used)
- Red pepper flakes (optional, for extra heat)
- Vegetable broth (chicken broth can be substituted)
- Bay leaves
- Cherry tomatoes, halved (Roma or grape tomatoes can be substituted)
- Chopped green beans (peas or snap peas work as alternatives)
- Zucchini, diced (yellow squash is also a good option)
- Canned chickpeas, drained and rinsed (cannellini beans or black beans can be used)
- White wine vinegar (apple cider vinegar or lemon juice are great alternatives)
- Chopped kale (spinach or Swiss chard can be substituted)
Variations
- Spicy Version: Add more red pepper flakes or a diced jalapeño for an added kick.
- Protein Boost: Add more beans or tofu cubes for a heartier, protein-rich meal.
- Herb Variations: Experiment with fresh thyme, rosemary, or basil instead of oregano to create a different flavor profile.
- Creamy Soup: Blend a portion of the soup after cooking to create a smooth, creamy texture, and stir in some coconut milk or plant-based cream for richness.
- Grain Add-ins: For a more filling soup, add cooked quinoa, rice, or farro to the pot for added texture and fiber.
How to Make the Recipe
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and soft.
Step 2: Add the Vegetables
Add the diced carrot, sweet potato, and garlic to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Add the Tomatoes and Spices
Stir in the canned roasted tomatoes, dried oregano, red pepper flakes, sea salt, and freshly ground black pepper. Let everything cook for another 2 minutes to allow the flavors to blend.
Step 4: Pour in the Broth
Add the vegetable broth, bay leaves, and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the vegetables are tender.
Step 5: Add the Remaining Vegetables
Stir in the cherry tomatoes, green beans, zucchini, and chickpeas. Continue cooking for another 10 minutes, allowing the vegetables to cook through.
Step 6: Add the Greens and Vinegar
Add the chopped kale and white wine vinegar. Stir and cook for an additional 5 minutes, until the kale is wilted and the soup is heated through.
Step 7: Taste and Adjust Seasoning
Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes if desired. Remove the bay leaves before serving.
Tips for Making the Recipe
- Prep Ahead: Dice your vegetables ahead of time to save time on cooking day.
- Don’t Overcook the Greens: Kale or spinach can wilt and lose texture if overcooked. Add them towards the end of cooking for the best result.
- Adjust Consistency: If the soup is too thick, add more broth to reach your desired consistency.
- Flavor Boost: For more depth of flavor, consider adding a splash of soy sauce or miso paste to the broth.
- Make It in a Slow Cooker: If you prefer, you can cook this soup in a slow cooker on low for 6-8 hours, adding the kale and vinegar in the last 30 minutes.
How to Serve
This vegetable soup can be served on its own or paired with a variety of sides. For a complete meal, consider serving it with crusty bread, a side salad, or a grilled cheese sandwich. It can also be topped with freshly grated Parmesan (or a vegan alternative) or a dollop of sour cream or yogurt.
Make Ahead and Storage
Storing Leftovers
Store leftover vegetable soup in an airtight container in the fridge for up to 4 days. Reheat in a pot over medium heat, stirring occasionally, until warmed through.
Freezing
You can freeze vegetable soup for up to 3 months. Let the soup cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the fridge and heat on the stovetop.
Reheating
Reheat soup over low heat on the stove, adding a splash of broth or water to help loosen it up if needed. Stir frequently to ensure even heating.
FAQs
1. Can I use frozen vegetables for this soup?
Yes, frozen vegetables can be used as a substitute for fresh ones. Just add them in when the recipe calls for fresh vegetables, adjusting the cooking time as needed.
2. Can I make this soup without onions?
Yes, you can skip the onions if you have an intolerance or don’t like the flavor. You can substitute with extra garlic or leeks for a different flavor.
3. How do I make this soup spicier?
Add extra red pepper flakes or a diced chili pepper to the soup while cooking. Adjust according to your desired heat level.
4. Can I use a different type of broth?
Yes, you can use chicken broth, beef broth, or any vegetable broth. If you want a richer flavor, you can opt for low-sodium options.
5. Is this soup suitable for a gluten-free diet?
Yes, this vegetable soup is naturally gluten-free as long as you use gluten-free broth.
6. Can I add meat to this soup?
Yes, you can add cooked chicken, turkey, or sausage to make it heartier if you prefer a non-vegan version.
7. How do I store leftover soup?
Store leftover soup in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.
8. Can I blend this soup?
Yes, you can blend the soup to create a smoother texture if desired. Just blend part or all of the soup with an immersion blender.
9. How do I make this soup more filling?
Add cooked quinoa, rice, or pasta to the soup for a more filling meal. You can also add more beans or legumes.
10. Can I make this soup spicy without using red pepper flakes?
Yes, you can add a diced jalapeño or hot sauce to the soup for an alternative spice source.
Conclusion
This easy vegetable soup is a versatile, healthy, and delicious option for anyone looking to enjoy a comforting, plant-based meal. With its rich combination of vegetables, beans, and herbs, it provides a satisfying, nutrient-packed dish
Print
Easy Vegetable Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Easy Vegetable Soup is a vibrant, nourishing bowl of comfort. Packed with nutrient-rich vegetables, legumes, and herbs, it’s a light yet filling dish that can be enjoyed any time of the year. The combination of fresh produce, savory spices, and tangy vinegar creates a delicious and well-balanced soup that’s perfect for a wholesome meal.
Ingredients
- 2 tablespoons extra-virgin olive oil (substitute with avocado oil or coconut oil)
- 1 medium yellow onion, diced (red or white onions also work)
- 1 teaspoon sea salt (more to taste)
- Freshly ground black pepper, to taste
- 1 medium carrot, diced (substitute with parsnip or bell pepper)
- 1 small sweet potato, diced (substitute with regular potatoes or butternut squash)
- 1 (14.5-ounce) can of roasted tomatoes (regular diced tomatoes can also be used)
- 4 garlic cloves, chopped
- 2 teaspoons dried oregano (or fresh oregano, thyme, or rosemary)
- ¼ teaspoon red pepper flakes, plus more to taste (optional, for a bit of heat)
- 4 cups vegetable broth (or chicken broth if not vegan)
- 2 bay leaves
- 1 cup halved cherry tomatoes (substitute with diced Roma or grape tomatoes)
- 1 cup chopped green beans (peas or snap peas are great alternatives)
- 1 zucchini, diced (yellow squash can also be substituted)
- 1 (15-ounce) can chickpeas, drained and rinsed (or cannellini beans or black beans)
- 2 tablespoons white wine vinegar (substitute with apple cider vinegar or lemon juice)
- 1½ cups chopped kale (spinach or Swiss chard also work well)
Instructions
- Heat the olive oil (or your choice of oil) in a large pot over medium heat.
- Add the diced onion and cook for 3-4 minutes, until softened.
- Stir in the sea salt, freshly ground black pepper, and garlic. Cook for another minute until fragrant.
- Add the diced carrot, sweet potato, and roasted tomatoes to the pot. Stir to combine.
- Add the oregano, red pepper flakes (if using), vegetable broth, and bay leaves. Bring to a simmer, then reduce heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Add the cherry tomatoes, green beans, zucchini, chickpeas, and vinegar. Stir and let the soup simmer for another 10-15 minutes, until the vegetables are cooked through.
- Stir in the chopped kale and cook for an additional 2-3 minutes, until wilted.
- Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
- Remove the bay leaves before serving. Serve hot and enjoy!
Notes
- This soup is highly customizable. You can swap vegetables based on what you have on hand or what’s in season.
- For extra protein, you can add some cooked quinoa, lentils, or tofu cubes.
- The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Feel free to adjust the acidity by adding more vinegar or lemon juice to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes