This hearty vegetable soup recipe is loaded with kale, sweet potatoes, carrots, chickpeas, green beans, and fire-roasted tomatoes—simple and nourishing!
Okay, let’s be real for a second—this vegetable soup? Total accident.
It was one of those chilly evenings where I was this close to ordering pizza, but then my fridge practically challenged me to make dinner instead. You know those random leftovers you keep “forgetting” to use? Yeah, half a sweet potato, some green beans that had seen better days, and kale that was barely holding on.
But instead of wasting them, I grabbed my biggest pot, tossed everything in, and hoped for the best. And honestly? It turned out way better than I expected. The fire-roasted tomatoes gave it this rich, smoky vibe, the sweet potato added a bit of sweetness, and the kale? Surprisingly delicious when it wilts down into the broth.
Now it’s my go-to whenever I need a cozy, feel-good meal—or when my veggie drawer is on the brink of chaos. My husband actually requests it now, which says a lot because, let’s just say… he’s not the biggest soup guy.
Why You’ll Love This Vegetable Soup Recipe?
- Ridiculously Easy: One pot, basic ingredients, and minimal chopping.
- Perfect for Leftover Veggies: Got a sad zucchini or lonely carrot? Toss it in.
- Comfort Food Vibes: It’s warm, nourishing, and feels like a cozy hug in a bowl.
- Vegan & Gluten-Free: Simple, wholesome, and still super satisfying.
- Big Batch = More Leftovers: Because soup tastes even better the next day.
Ingredient Notes:
Even simple ingredients can shine when treated right!
- Olive Oil: For that golden base—don’t skip it.
- Yellow Onion: The foundation of any good soup.
- Carrot & Sweet Potato: Natural sweetness + cozy vibes.
- Fire-Roasted Tomatoes: Adds so much depth. Trust me, they make a difference.
- Garlic: The more, the better, right?
- Oregano & Red Pepper Flakes: A mix of earthy and spicy.
- Vegetable Broth: The base that ties everything together.
- Cherry Tomatoes: Sweet bursts of freshness at the end.
- Green Beans, Zucchini, Kale: All the veggie goodness.
- Chickpeas: Protein-packed and hearty.
- White Wine Vinegar: A surprising splash of brightness to finish the soup.
Pro Tip: If you’ve never added vinegar to soup, trust me, it takes the flavor to the next level.
How To Make Vegetable Soup Pie?
Step 1: Sauté the Aromatics
Heat the olive oil in a big pot over medium heat. Once warm, toss in your diced onion along with a sprinkle of salt and black pepper. Let it cook for 8 minutes—stirring occasionally—until the onion turns soft and slightly golden.
Step 2: Add the Root Veggies
Next, add the diced carrot and sweet potato. Cook for another 2 minutes, letting them soften just a bit. This helps build that cozy base flavor we’re going for.
Step 3: Flavor Boost Time
Now for the good stuff! Add the fire-roasted tomatoes, chopped garlic, oregano, and red pepper flakes. Stir everything together and let the spices bloom for about 1 minute.
Pour in the vegetable broth and toss in the bay leaves. Bring the pot to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, giving all those flavors time to mingle.
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Step 4: Add the Remaining Veggies
Once the base has simmered down, add the halved cherry tomatoes, green beans, zucchini, and chickpeas. Stir gently, cover the pot, and let it all cook for another 10-15 minutes. The veggies should be tender but not mushy.
Step 5: Finish Strong with Kale & Vinegar
Remove the bay leaves (seriously, don’t forget). Stir in the white wine vinegar and chopped kale. Cook for another 5 minutes—just enough for the kale to soften beautifully.
Taste and adjust the seasoning. Need more salt? A bit more vinegar? Trust your taste buds here!
Step 6: Serve and Enjoy!
Ladle this cozy goodness into bowls, grab a slice of crusty bread, and dig in. Extra drizzle of olive oil on top? Chef’s kiss.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool the soup completely, then freeze it for up to 2 months.
- Reheating: Warm it gently on the stovetop, adding a splash of broth if it’s too thick.
Variations and Substitutions:
This soup is basically a choose-your-own-adventure meal:
- Switch the Beans: White beans, lentils, or even black beans work.
- More Heat: Double the red pepper flakes. Or triple. You do you.
- Extra Protein: Add shredded chicken or crumbled tofu.
- Different Greens: Swap kale for spinach or Swiss chard.
- Rice or Pasta: Stir in cooked quinoa, brown rice, or tiny pasta shapes.
What to Serve with Vegetable Soup?
This soup’s amazing on its own, but here are a few fun pairings:
- Crusty Bread: Perfect for soaking up all that broth.
- Grilled Cheese: I mean, name a better combo.
- Roasted Veggies: Think Brussels sprouts or roasted sweet potatoes.
- Side Salad: Something crisp with a lemon vinaigrette.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! Just toss everything (except the kale and vinegar) into the slow cooker and let it go on low for 6-8 hours. Stir in the kale and vinegar at the end.
Can I freeze this soup?
Yes! Just let it cool completely before freezing it in a sealed container.
How can I make it thicker?
Try mashing a few chickpeas or blending a cup of the soup and stirring it back in.
This vegetable soup recipe is cozy, nourishing, and exactly what you need on a chilly day. Whether you’re meal-prepping or just need a warm bowl of comfort, it never disappoints.
Tried it? I’d love to hear how it turned out! Leave a comment below—or better yet, tag me on social. Nothing makes me happier than seeing your kitchen creations!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Vegetable Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 teaspoon sea salt plus more to taste
- Freshly ground black pepper to taste
- 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 fresh thyme or rosemary
- ¼ teaspoon red pepper flakes adjust 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
Prepare the Aromatics
- In a large pot, heat the olive oil over medium heat. Once the oil is warm, add the diced yellow onion along with the sea salt and a few grinds of black pepper. Cook for approximately 8 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the Root Vegetables
- Incorporate the diced carrot and sweet potato into the pot. Stir gently and allow them to cook for an additional 2 minutes to begin softening.
Develop the Flavor Base
- Add the fire-roasted diced tomatoes, chopped garlic, oregano, and red pepper flakes to the pot. Stir well to ensure the ingredients are evenly distributed.
- Pour in the vegetable broth and add the bay leaves. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and allow the soup to cook for 20 minutes, letting the flavors meld together.
Add Additional Vegetables and Chickpeas
- Introduce the halved cherry tomatoes, chopped green beans, diced zucchini, and drained chickpeas to the pot. Stir gently to combine. Cover and continue simmering for an additional 10-15 minutes, or until the green beans have softened but retain a slight crispness.
Finish with Kale and Vinegar
- Remove the bay leaves from the soup. Stir in the white wine vinegar and the chopped kale. Let the soup cook uncovered for another 5 minutes, allowing the kale to wilt.
- Taste the soup and adjust the seasoning if necessary by adding more salt, black pepper, or a pinch of red pepper flakes.
Serve
- Ladle the vegetable soup into bowls and serve warm. For an elevated presentation, consider garnishing with a drizzle of olive oil, additional freshly ground pepper, or a sprinkle of fresh herbs.
Notes
- Vegetable Broth: Confirm the broth used is labeled gluten-free, as some brands may contain gluten additives.
- Canned Tomatoes and Chickpeas: Check for gluten-free certification to avoid cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
