Vegetable Soup
A hearty and nourishing vegetable soup packed with a variety of fresh veggies and herbs, perfect for a cozy meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt, more to taste
- 1 medium carrot, diced
- 1 small sweet potato, diced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 garlic cloves, chopped
- 2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 4 cups vegetable broth
- 2 bay leaves
- 1 cup halved cherry tomatoes
- 1 cup chopped green beans
- 1 zucchini, diced
- 1 cup chopped kale
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tablespoon red wine vinegar
- Freshly ground black pepper, to taste
Notes
This soup is versatile; feel free to use any vegetables you have on hand. It stores well and tastes even better the next day.
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and salt, and sauté until translucent, about 5 minutes.
- 2
Add diced carrot and sweet potato, and cook for another 5 minutes.
- 3
Stir in fire-roasted diced tomatoes, chopped garlic, dried oregano, and red pepper flakes. Cook for 2 minutes.
- 4
Pour in vegetable broth and add bay leaves. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 5
Add halved cherry tomatoes, chopped green beans, and diced zucchini. Simmer for another 10 minutes.
- 6
Stir in chopped kale and chickpeas, and cook until kale is wilted, about 5 minutes.
- 7
Remove bay leaves and stir in red wine vinegar. Season with additional salt and freshly ground black pepper to taste.
- 8
Serve hot, garnished with fresh herbs if desired.