Vegetable Soup: A Hearty, Healthy Delight

There’s something so comforting about a warm bowl of vegetable soup, and this recipe is one of my go-to favorites. It’s simple, healthy, and packed with vibrant flavors. The combination of tender vegetables, savory broth, and a touch of heat from the red pepper flakes makes this soup perfect for any occasion. Whether you’re looking for a light dinner or a wholesome lunch, this Vegetable Soup checks all the boxes!

What I love most about this soup? is how easy it is to customize. You can swap out any veggies based on what you have on hand or what’s in season. The addition of chickpeas adds a nice boost of protein, making this soup filling and satisfying. Plus, it’s a one-pot meal, which means fewer dishes to clean up! You can even make it ahead of time and enjoy it throughout the week.

What You Need to Make Vegetable Soup:

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 chopped fresh thyme or rosemary)
• 1/4 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
• 1 1/2 cups chopped kale

How to Make Vegetable Soup:

1. Sauté the Veggies: Heat the olive oil in a large pot over medium heat. Add the diced onion, salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes until the onion is softened. Add the diced carrot and sweet potato, stir, and cook for 2 more minutes.
2. Add the Tomatoes and Seasonings: Stir in the canned tomatoes, garlic, oregano (or fresh thyme or rosemary), and red pepper flakes. Pour in the vegetable broth and add the bay leaves. Bring the soup to a boil, then reduce the heat to a simmer. Cook, covered, for 20 minutes.
3. Add the Remaining Vegetables: Stir in the cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for an additional 10-15 minutes until the green beans are tender.
4. Finish the Soup: Stir in the white wine vinegar and chopped kale. Cook for 5 more minutes until the kale is wilted. Taste and adjust seasoning as needed with salt, pepper, or extra red pepper flakes.
5. Serve and Enjoy: Ladle the soup into bowls and serve warm. It’s perfect on its own or with a slice of crusty bread for dipping.

Common Questions About This Recipe:

Can I use different vegetables?
Absolutely! This soup is very versatile. Feel free to swap the zucchini for another squash, use spinach instead of kale, or add in any seasonal vegetables you love.

Can I make this ahead of time?
Yes, this soup tastes even better the next day! You can store it in the fridge for up to 4 days, or freeze it for up to 3 months.

Can I add protein to this soup?
If you want to make it heartier, you can add cooked chicken, turkey, or even a plant-based protein like tofu or tempeh.

Can I make this soup spicier?
Definitely! Add more red pepper flakes or a pinch of cayenne for an extra kick of spice.

Tips for the Best Vegetable Soup:

• Use fresh herbs if you have them on hand—they add such a bright flavor compared to dried herbs.
• Don’t overcook the veggies—you want them to stay tender but not mushy, so keep an eye on the cooking times.
• Make it a meal prep hero! This soup stores well in the fridge and can be easily reheated throughout the week.

This Vegetable Soup is the perfect go-to for a nourishing, comforting meal. It’s full of vegetables, rich in flavor, and super easy to make!

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