Freezer Meals: Freezer-Friendly Veggie Soup
User Reviews
5
44 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Soup
Freezer Meals: Freezer-Friendly Veggie Soup
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This healthy veggie soup is one of our favorite freezer meals to make ahead!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, medium
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 1 carrot diced, medium
- 1 sweet potato diced, small
- ¼ cup white wine optional, dry
- 1 (14.5-ounce) can tomato fire-roasted, diced
- 4 garlic chopped, cloves
- 2 teaspoons oregano dried
- ¼ teaspoon red pepper flakes plus more to taste
- 4 cups vegetable broth
- 2 bay leaf
- 1 cup cherry tomato halved
- 1 cup Green bean chopped
- 1 zucchini diced
- 1 (15-ounce) can chickpeas drained and rinsed
- 2 tablespoons balsamic vinegar or white wine vinegar
- 1½ cups kale chopped
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.
Notes
- I use these glass storage containers.
Genuine Reviews
User Reviews
Overall Rating
5
44 reviews
Excellent
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