Discover the Delight of Homemade Vegetable Soup: A Healthy Comfort Food
Eating fresh, vibrant vegetables has never been easier or tastier! This Vegetable Soup not only warms your soul but also packs in nutrients that can boost your health and keep you satisfied. With just a few basic ingredients and about 40 minutes, you can whip up a delicious meal that serves up to six people. Let’s dive right into the easy steps!
Why You’ll Love This Vegetable Soup
This cozy creation is the perfect recipe to nourish both body and spirit. Packed with vitamins from the variety of vegetables and the heartiness of chickpeas, it’s a great way to fill your plate with goodness while enjoying a burst of flavor in every spoonful.
How to Make Vegetable Soup
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (diced)
- 1 teaspoon sea salt (more to taste)
- Freshly ground black pepper
- 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 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
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the onion is soft.
- Stir in the diced carrot and sweet potato. Cook for an additional 2 minutes.
- Add the canned tomatoes, chopped garlic, oregano, and red pepper flakes. Mix in the vegetable broth and bay leaves.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
- Add the cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10 to 15 more minutes until the green beans are tender.
- Stir in the white wine vinegar and chopped kale. Cook for 5 minutes, until the kale wilts. Taste and adjust the seasoning if needed, then serve warm.
Enjoying Your Homemade Vegetable Soup
This soup is wonderfully versatile! Serve it in a bowl with some crusty bread or a fresh salad to make a complete meal. It’s also great as a starter or a comforting snack throughout the day.
Storing Your Soup for Later
To keep your vegetable soup fresh, let it cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 5 days or freeze it for up to 3 months. Just reheat on the stovetop or microwave when you’re ready to enjoy!
Tips to Make the Perfect Vegetable Soup
- Chop Evenly: Try to cut your vegetables into uniform sizes for even cooking.
- Adjust Seasoning: Taste as you go; you can always add more salt, pepper, or spices to enhance the flavor.
- Use Fresh Herbs: If you have fresh herbs at home, feel free to toss them in for an extra layer of flavor.
Creative Variations to Try
Feel free to experiment with the ingredients! You can add other vegetables like spinach, bell peppers, or mushrooms based on what’s in season or what you have at home. If you like some protein, shredded chicken or tofu can be wonderful additions as well.
FAQs
1. Can I use frozen vegetables instead of fresh?
Absolutely! Just make sure to adjust cooking times, as frozen vegetables may cook faster.
2. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great choice for gluten-sensitive individuals.
3. How can I make it spicier?
For an extra kick, increase the amount of red pepper flakes or add diced jalapeños to the mix.
With its vibrant colors and rich flavors, this homemade vegetable soup will quickly become a favorite in your kitchen! Enjoy the warmth and comfort in every bowl.
Print
Homemade Vegetable Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A healthy and comforting vegetable soup packed with nutrients and flavor, perfect for nourishing both body and spirit.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt (more to taste)
- Freshly ground black pepper
- 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 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
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the onion is soft.
- Stir in the diced carrot and sweet potato. Cook for an additional 2 minutes.
- Add the canned tomatoes, chopped garlic, oregano, and red pepper flakes. Mix in the vegetable broth and bay leaves.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
- Add the cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10 to 15 more minutes until the green beans are tender.
- Stir in the white wine vinegar and chopped kale. Cook for 5 minutes, until the kale wilts. Taste and adjust the seasoning if needed, then serve warm.
Notes
Customize the soup with seasonal vegetables or proteins like chicken or tofu. Can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg