loveandlemons5.0
Vegetable Soup
This vegetable soup recipe is a healthy, homemade meal that's great for cold days. It's flexible and easy to make with simple pantry ingredients and whatever vegetables you have on hand.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Heat the olive oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring occasionally, for ⏱️ 8 minutes, or until softened. Add the carrot and sweet potato, stir, and cook for 2 more minutes.
medium carrot, diced1
2
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.
dried oregano, or 2 tablespoons chopped fresh thyme or rosemary2 teaspoonsbay leaves2
3
Stir in the cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10 to 15 more minutes, or until the green beans are tender.
chopped green beans1 cupzucchini, diced1chickpeas, drained and rinsed1 (15-ounce) can
4
Stir in the vinegar and the kale and cook for ⏱️ 5 minutes, or until the kale is wilted. Season to taste with salt and pepper and serve.
Nutrition Facts
calories
117 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
1055 mg
protein Content
2 g
carbohydrate Content
17 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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