Description
A cozy and nourishing hearty vegetable soup packed with chickpeas, sweet potatoes, kale, and a medley of seasonal vegetables simmered in a rich, herby broth. Vegan, gluten-free, and perfect for weeknights or meal prep.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
1 teaspoon sea salt (plus more to taste)
Freshly ground black pepper, to taste
1 medium carrot, diced
1 small sweet potato, diced
1 can (14.5 ounces) diced tomatoes
4 garlic cloves, chopped
2 teaspoons dried oregano (or 2 tablespoons chopped fresh thyme or rosemary)
¼ teaspoon red pepper flakes (optional, to taste)
4 cups vegetable broth
2 bay leaves
1 cup cherry tomatoes, halved
1 cup green beans, chopped
1 zucchini, diced
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons apple cider vinegar or lemon juice
1½ cups chopped kale
Instructions
1. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion, salt, and a few grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the onion softens.
2. Add diced carrot and sweet potato. Cook for an additional 2 minutes while stirring.
3. Stir in diced tomatoes, garlic, herbs, and red pepper flakes. Pour in the vegetable broth and add bay leaves. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 20 minutes.
4. Add cherry tomatoes, green beans, zucchini, and chickpeas. Cover and simmer for another 10 to 15 minutes, until the green beans are tender.
5. Stir in vinegar (or lemon juice) and chopped kale. Simmer uncovered for 5 minutes more, or until the kale is wilted.
6. Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
This soup is perfect for meal prep and freezes well for up to 3 months. Feel free to swap in your favorite seasonal veggies like butternut squash, peas, or cabbage. Add cooked pasta or grains to make it even more filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Healthy Comfort Food
- Method: Stovetop
- Cuisine: American