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Vegetable Soup

Vegetable Soup

This easy vegetable soup recipe is perfect for using up whatever veggies you have on hand! It's a healthy, vegan meal that's great for cool fall and winter days.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine healthy, vegan
Servings 6 servings
Calories 150 kcal

Equipment

  • Le Creuset Dutch Oven

Ingredients
  

  • 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 cloves garlic, chopped
  • 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
  • 0.25 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 medium zucchini, diced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons white wine vinegar
  • 1.5 cups chopped kale

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 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, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
  • Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 3mg
Keyword fall recipe, healthy soup, vegan soup, vegetable soup, winter recipe
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