Vegetable Soup
User Reviews
5.0
918 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
6
-
Course
Soup
Vegetable Soup
Report
This easy vegetable soup recipe is perfect for using up whatever veggies you have on hand! It's a healthy, vegan meal that's great for cool fall and winter days.
Share:
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
- 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
- Heat the oil in a large pot over medium heat. Add the onion, 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 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, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
- Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
918 reviews
Excellent
Other Recipes
You'll Also Love
