Vegetable Soup

When the weather cools down, there’s nothing quite as comforting as a warm bowl of homemade vegetable soup. Packed with nutrients, this hearty and flavorful vegetable soup recipe is the perfect way to make the most of whatever vegetables you have in your kitchen. It’s nourishing, light, and versatile, allowing you to enjoy a wholesome, plant-based meal that warms you from the inside out.

Ingredients for a Nutritious Bowl of Vegetable Goodness

This soup features a blend of fresh veggies, herbs, and spices that create a delightful harmony of flavors. Here’s a detailed list of the ingredients you’ll need:

• 2 tablespoons extra-virgin olive oil: This heart-healthy fat gives the soup a rich, smooth texture.
• 1 medium yellow onion, diced: The onion forms the aromatic base, enhancing the depth of the soup.
• 1 teaspoon sea salt, more to taste: Sea salt draws out the natural flavors of the vegetables.
• Freshly ground black pepper: Adds a touch of mild heat.
• 1 medium carrot, diced: Carrots contribute a subtle sweetness and vibrant color to the broth.
• 1 small sweet potato, diced: Provides a creamy texture and natural sweetness.
• 1 (14.5-ounce) can fire-roasted diced tomatoes: Fire-roasted tomatoes introduce a smoky flavor that elevates the dish.
• 4 garlic cloves, chopped: Garlic gives the soup an aromatic and savory undertone.
• 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary: Choose your preferred herb to infuse the soup with Mediterranean flavors.
• ¼ teaspoon red pepper flakes, plus more to taste: For those who enjoy a bit of spice, red pepper flakes offer a subtle heat.
• 4 cups vegetable broth: A rich base that brings all the ingredients together.
• 2 bay leaves: These add complexity and a slight bitterness that balances the other flavors.
• 1 cup halved cherry tomatoes: Adds fresh, juicy bursts of flavor.
• 1 cup chopped green beans: Green beans provide a bit of crunch and earthiness.
• 1 zucchini, diced: Zucchini adds bulk and absorbs the flavors of the broth.
• 1 (15-ounce) can chickpeas, drained and rinsed: Chickpeas make the soup more filling with their nutty, hearty texture.
• 2 tablespoons white wine vinegar: Adds a tangy brightness that balances the richness.
• 1½ cups chopped kale: Kale contributes an earthy, slightly bitter taste and a dose of leafy greens.

Step-by-Step Guide to Making Vegetable Soup

1. Preparing the Aromatics

Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced yellow onion along with 1 teaspoon of sea salt and a few grinds of freshly ground black pepper. Cook the onion for about 8 minutes, stirring occasionally, until it turns soft and translucent.

2. Adding the Vegetables

Next, toss in the diced carrot and sweet potato. These root vegetables will add sweetness and bulk to your soup. Stir them into the onion mixture and cook for an additional 2 minutes, allowing them to begin softening.

3. Building the Soup Base

Pour in the can of fire-roasted diced tomatoes, including the juices. These tomatoes bring a rich, smoky flavor that complements the other vegetables. Stir in the chopped garlic, dried oregano (or fresh thyme/rosemary), and ¼ teaspoon of red pepper flakes. Cook for another minute until fragrant, then add the 4 cups of vegetable broth and drop in the bay leaves.

4. Simmering for Full Flavor

Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let the soup cook for 20 minutes. During this time, the flavors will meld, and the vegetables will become tender.

5. Adding the Remaining Vegetables

After the soup has simmered, it’s time to add the halved cherry tomatoes, chopped green beans, diced zucchini, and rinsed chickpeas. Stir everything together and cover the pot again. Let the soup cook for an additional 10-15 minutes, until the green beans are fully tender but still bright in color.

6. Finishing Touches

Once the vegetables are cooked, stir in the 2 tablespoons of white wine vinegar. The vinegar adds a subtle acidity that brightens the flavors of the soup. Finally, add the chopped kale. Cook for about 5 more minutes until the kale wilts and softens into the broth.

7. Taste and Adjust Seasoning

Before serving, taste your soup and adjust the seasoning if needed. You can add more salt, pepper, or red pepper flakes depending on your preference. Once you’re satisfied with the taste, remove the bay leaves and discard them.

8. Serving Suggestions

This vegetable soup can be enjoyed on its own, or you can serve it with a crusty slice of bread for dipping. If you want to make the meal heartier, consider adding a side of cooked quinoa or brown rice.

Variations and Substitutions

One of the best things about this vegetable soup recipe is its versatility. You can mix and match ingredients based on what you have available or what’s in season. Here are some ideas for substitutions and variations:

• Vegetables: Feel free to swap the vegetables based on what you have. For example, you can replace zucchini with bell peppers or mushrooms, and use butternut squash instead of sweet potatoes.
• Greens: If you don’t have kale, you can substitute it with spinach, Swiss chard, or collard greens.
• Herbs: If you don’t have fresh rosemary or thyme, dried herbs like basil or Italian seasoning also work well.
• Beans: If you prefer a different type of legume, try swapping chickpeas for cannellini beans, black beans, or lentils.
• Spices: Add other spices like smoked paprika, cumin, or curry powder to give the soup a different flavor profile.
• Acid: If you don’t have white wine vinegar, you can use lemon juice, apple cider vinegar, or balsamic vinegar for a similar tangy effect.

Storage and Freezing Tips

This soup keeps well in the fridge for up to 4 days, making it perfect for meal prep. You can also freeze it for up to 3 months. When reheating, add a splash of water or broth if the soup has thickened too much.

Vegetable Soup

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 6

This quick and easy vegetable soup is a nutritious, plant-based meal that’s ideal for chilly days. Packed with seasonal veggies and legumes, it’s simple to make and deliciously satisfying.

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 garlic cloves, chopped
• 2 teaspoons dried oregano or 2 tablespoons 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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Cook for 8 minutes, stirring occasionally.
2. Add carrot and sweet potato, cook for 2 more minutes.
3. Stir in canned tomatoes, garlic, oregano, and red pepper flakes. Add broth and bay leaves, bring to a boil, then simmer for 20 minutes.
4. Add cherry tomatoes, green beans, zucchini, and chickpeas. Cook for 10-15 minutes, until beans are tender.
5. Stir in white wine vinegar and kale, cook for 5 more minutes.
6. Taste and adjust seasoning. Serve hot.

Nutrition Facts (per serving):

• Calories: 180
• Protein: 6g
• Fat: 6g
• Carbohydrates: 27g
• Fiber: 7g
• Sugar: 8g