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
Scale
- 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