Name: Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion (diced); 1 teaspoon sea salt (plus 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); 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

Vegetable Soup

This vegetable soup recipe is a healthy, homemade meal that's great for cold days. It's flexible and easy to make with simple pantry ingredients and whatever vegetables you have on hand.

40 min total 10 min prep 30 min cook 6 117 cal

Instructions

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1 Heat the olive oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes, or until softened. Add the carrot and sweet potato, stir, and cook for 2 more minutes.
2 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.
3 Stir in the cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10 to 15 more minutes, or until the green beans are tender.
4 Stir in the vinegar and the kale and cook for 5 minutes, or until the kale is wilted. Season to taste with salt and pepper and serve.

Vegetable Soup

Ingredients

Instructions

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