Vegetable Soup
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.
Equipment
- Le Creuset Dutch Oven
Ingredients
Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt more to taste
- 1 teaspoon freshly ground black pepper
- 1 medium carrot, diced
- 1 small sweet potato, diced
- 1 14.5-ounce can fire roasted diced tomatoes
- 4 cloves garlic, 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 leaves 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
Cooking 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.
Nutrition
Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 70mgIron: 2mg
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