Name: Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 1 teaspoon sea salt, plus more to taste; ½ teaspoon freshly ground black pepper, plus more to taste; 1 medium carrot, diced; 1 small sweet potato, peeled and diced; 1 can (14.5 ounces) fire-roasted diced tomatoes; 4 garlic cloves, finely chopped; 2 teaspoons dried oregano; ¼ teaspoon red pepper flakes; 4 cups vegetable broth; 2 bay leaves; 1 cup cherry tomatoes, halved; 1 cup green beans, trimmed and chopped; 1 medium zucchini, diced; 1 can (15 ounces) chickpeas, drained and rinsed; 2 tablespoons white wine vinegar; 1½ cups kale, stems removed and leaves chopped

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This vegetable soup is a comforting, nourishing dish that’s perfect for chilly days or whenever you’re craving something wholesome and satisfying. It’s packed with colorful vegetables, gently simmered in a savory broth, and finished with bright, fresh flavors that make every spoonful feel cozy and restorative. Vegetable Soup

Why You’ll Love This Recipe

This soup is simple to make yet deeply flavorful, relying on everyday ingredients and a straightforward method. It’s naturally healthy, loaded with vegetables, and easy to adapt based on what you have in your kitchen. Whether you’re cooking for your family, meal-prepping for the week, or just looking for a light but filling dinner, this recipe delivers warmth, balance, and flexibility in one pot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 teaspoon sea salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 medium carrot, diced
1 small sweet potato, peeled and diced
1 can (14.5 ounces) fire-roasted diced tomatoes
4 garlic cloves, finely chopped
2 teaspoons dried oregano
¼ teaspoon red pepper flakes
4 cups vegetable broth
2 bay leaves
1 cup cherry tomatoes, halved
1 cup green beans, trimmed and chopped
1 medium zucchini, diced
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons white wine vinegar
1½ cups kale, stems removed and leaves chopped

Directions

Heat the olive oil in a large pot over medium heat. Add the diced onion, sea salt, and black pepper, and cook for about 8 minutes, stirring occasionally, until the onion is soft and translucent.

Add the diced carrot and sweet potato to the pot. Stir well and cook for another 2 minutes to begin softening the vegetables.

Pour in the fire-roasted diced tomatoes. Add the chopped garlic, dried oregano, red pepper flakes, vegetable broth, and bay leaves. Stir to combine, bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.

Add the cherry tomatoes, green beans, zucchini, and chickpeas. Cover again and simmer for 10 to 15 minutes, until the vegetables are tender but not mushy.

Stir in the white wine vinegar and chopped kale. Cook for about 5 minutes, just until the kale wilts. Remove the bay leaves, taste, and adjust seasoning with additional salt and pepper if needed. Serve hot.

Servings and timing

This recipe serves 6 people.
Preparation time is approximately 10 minutes.
Cooking time is about 30 minutes.
Total time from start to finish is around 40 minutes.

Variations

You can easily customize this soup to suit your preferences or what you have on hand. Replace the sweet potato with butternut squash or use extra carrots instead. Add sliced mushrooms along with the carrot for extra depth. Swap green beans or zucchini with bell peppers or celery. Use spinach or Swiss chard instead of kale. For a different flavor profile, replace the oregano with dried Italian seasoning or finish the soup with fresh lemon juice instead of vinegar.

Storage/Reheating

Store leftover vegetable soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and improve over time. To reheat, warm gently on the stovetop over medium-low heat or in the microwave until heated through. This soup can also be frozen for up to 3 months. Allow it to cool completely before freezing, and leave some space in the container for expansion.

FAQs

Can I make this vegetable soup ahead of time?

Yes, this soup is ideal for making ahead and tastes even better the next day.

Is this soup suitable for meal prep?

Absolutely, it stores well and reheats easily for quick lunches or dinners.

Can I freeze this vegetable soup?

Yes, it freezes very well for up to three months.

What vegetables work best in this soup?

Both sturdy vegetables like carrots and potatoes and tender ones like zucchini and greens work well.

Can I omit the chickpeas?

Yes, you can leave them out or replace them with another bean or cooked lentils.

How can I make the soup spicier?

Add extra red pepper flakes or a pinch of ground chili.

Can I use fresh tomatoes instead of canned?

Yes, chopped fresh tomatoes can be used, though canned tomatoes add deeper flavor.

Is this soup suitable for a light dinner?

Yes, it’s filling yet light, especially when paired with bread or salad.

Can I add pasta or grains?

You can add small pasta or cooked rice, adjusting the broth as needed.

How do I keep the vegetables from overcooking?

Add sturdier vegetables earlier and tender vegetables later, as directed.

Conclusion

This vegetable soup is a reliable, comforting recipe that brings together simple ingredients in a nourishing and delicious way. Its flexibility makes it perfect for any season, while its balanced flavors ensure it never feels boring. Whether enjoyed fresh, reheated, or pulled from the freezer on a busy day, it’s a wholesome meal you’ll return to again and again.