Vegetable Soup Recipe
This hearty vegetable soup is a symphony of vibrant, fresh ingredients that come together in a warming, nourishing bowl perfect for any season. Simple to prepare yet rich in flavor, it’s a dish that comforts and delights.
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Servings: 6 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 teaspoon sea salt more to taste
- Freshly ground black pepper
- 4 garlic cloves chopped
- 1 medium carrot diced
- 1 small sweet potato diced
- 1 14.5-ounce can fire roasted diced tomatoes
- 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 olive oil in a large pot over medium heat. Sauté the diced onion with the sea salt and a few grinds of black pepper, stirring occasionally for about 8 minutes until the onion becomes translucent. Add in the diced carrot and sweet potato, and cook for another 2 minutes while stirring.
- Incorporate the fire-roasted diced tomatoes, chopped garlic, dried oregano, and red pepper flakes. Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes.
- Next, add the halved cherry tomatoes, chopped green beans, and diced zucchini to the pot. Stir in the chickpeas, cover again, and let it simmer for an additional 10 to 15 minutes until the green beans are tender.
- Finally, mix in the white wine vinegar and chopped kale. Cook for another 5 minutes, until the kale has wilted. Adjust the seasoning to taste and serve hot.