Name: Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons (30 ml) vegetable oil; 1 medium yellow onion, diced; 1 teaspoon (5 ml) 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 (10 ml) dried oregano, or 2 tablespoons chopped fresh thyme or rosemary; 1/4 teaspoon (1.25 ml) red pepper flakes, plus more to taste; 4 cups (960 ml) vegetable broth; 2 bay leaves; 1 cup (240 ml) halved cherry tomatoes; 1 cup (240 ml) chopped green beans; 1 zucchini, diced; 1 (15-ounce) can chickpeas, drained and rinsed; 2 tablespoons (30 ml) white grape juice; 1 1/2 cups (360 ml) chopped kale

Description

Discover the best vegetable soup recipe for a comforting and nutritious meal. Learn how to make this hearty dish packed with fresh veggies and flavorful broth on our cooking website.

Ingredients

Scale

2 tablespoons (30 ml) vegetable oil
1 medium yellow onion, diced
1 teaspoon (5 ml) 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 (10 ml) dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
1/4 teaspoon (1.25 ml) red pepper flakes, plus more to taste
4 cups (960 ml) vegetable broth
2 bay leaves
1 cup (240 ml) halved cherry tomatoes
1 cup (240 ml) chopped green beans
1 zucchini, diced
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons (30 ml) white grape juice
1 1/2 cups (360 ml) chopped kale

Instructions

Warm the vegetable oil in a large pot over medium heat. Introduce the diced onion, a sprinkle of sea salt, and a few twists of black pepper, stirring occasionally for about 8 minutes. Incorporate the diced carrot and sweet potato, mixing well and cooking for another 2 minutes.
Pour in the fire-roasted diced tomatoes, followed by the chopped garlic, dried oregano, and red pepper flakes. Blend in the vegetable broth and drop in the bay leaves. Increase the heat to bring to a boil, then lower the heat and let it gently simmer with the lid on for 20 minutes.
Add in the halved cherry tomatoes, chopped green beans, diced zucchini, and the rinsed chickpeas. Cover the pot once more and let it cook for an additional 10 to 15 minutes, or until the green beans are soft.
Mix in the white grape juice and the chopped kale, allowing it to cook for 5 minutes until the kale has wilted. Adjust the seasoning to your preference and serve.

Notes

Consider using fresh thyme or rosemary for a richer flavor.
Adjust red pepper flakes to control spiciness.
For a thicker broth, mash cooked sweet potatoes for creaminess.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmering
Cuisine: American

Nutrition

Calories: 250
Fat: 8g
Protein: 10g

Keywords: vegetable soup, hearty stew, tomato broth, nutritious chickpea stew, savory kale dish, flavorful vegan meal