Freezer Meals: Freezer-Friendly Veggie Soup

Name: Freezer Meals: Freezer-Friendly Veggie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion; Sea salt and freshly ground black pepper; 1 medium carrot; 1 small sweet potato; ¼ cup dry white wine; 1 (14.5-ounce) can diced fire-roasted tomatoes; 4 garlic cloves; 2 teaspoons dried oregano; ¼ teaspoon red pepper flakes; 4 cups vegetable broth; 2 bay leaves; 1 cup halved cherry tomatoes; 1 cup chopped green beans; 1 zucchini; 1 (15-ounce) can chickpeas; 2 tablespoons balsamic or white wine vinegar; 1½ cups chopped kale

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5.0

66 reviews

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Course
Soup

Freezer Meals: Freezer-Friendly Veggie Soup

Iris Warren

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This healthy veggie soup is one of our favorite freezer meals to make ahead!

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Ingredients

Servings

2 tablespoons extra-virgin olive oil
1 medium yellow onion diced
Sea salt and freshly ground black pepper
1 medium carrot diced
1 small sweet potato diced
¼ cup dry white wine optional
1 (14.5-ounce) can diced fire-roasted tomatoes
4 garlic cloves chopped
2 teaspoons dried oregano
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 balsamic or white wine vinegar
1½ cups chopped kale

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Instructions

Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon 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 wine, if using, and cook for about 30 seconds to reduce by half, then 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, and chickpeas. Cover and cook for 10 to 15 more minutes, or until the green beans are tender.
Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper. Let cool, then transfer to glass storage containers.