Vegetable Soup Recipe
This hearty vegetable soup is made with sweet potatoes, kale, carrots, green beans, and chickpeas, all simmered in a flavorful, herb-infused broth. It's a nourishing, wholesome, and comforting meal perfect for any day of the week.
6 Servings
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
This vegetable soup is naturally gluten-free. However, ensure the following when preparing:
- 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.