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–+ servings
Vegetable Soup

Cozy Up with Easy Homemade Vegetable Soup Delight

This Easy Vegetable Soup offers a warming, comforting dish that's quick to prepare, perfect for winter and bursting with wholesome flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons extra-virgin olive oil can substitute with canola or avocado oil
  • 1 yellow onion, diced substitute with shallots for a milder taste
  • 1 teaspoon sea salt adjust according to your preference
  • 1 teaspoon black pepper can substitute with white pepper
  • 3 cloves garlic, minced can use garlic powder as an alternative
For the Vegetables
  • 1 medium carrot, diced parsnips can be an alternative
  • 1 small sweet potato, diced regular potatoes can work
  • 1 can fire-roasted diced tomatoes fresh diced tomatoes can be a great substitute
  • 1 cup chopped green beans can swap with peas or corn
  • 1 zucchini, diced yellow squash is a fun alternative
  • 1 cup cherry tomatoes, halved can use chopped bell peppers instead
  • 2 cups chopped kale spinach can be used as a milder green
For the Broth and Seasoning
  • 4 cups vegetable broth chicken broth is a non-vegetarian option
  • 2 bay leaves remove before serving
  • 1 teaspoon red pepper flakes adjust for heat preference
  • 1 teaspoon dried oregano or fresh herbs like thyme/rosemary
  • 1 can chickpeas lentils can be an excellent replacement
  • 2 tablespoons white wine vinegar can use apple cider vinegar

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil shimmers, add 1 diced yellow onion, sprinkling in a pinch of sea salt and black pepper. Sauté for about 8 minutes, stirring occasionally, until the onions are softened and translucent.
  2. Stir in 1 medium diced carrot and 1 small diced sweet potato into the pot. Cook for an additional 2 minutes, allowing the vegetables to mingle with the onions.
  3. Add 1 can of fire-roasted diced tomatoes, 3 minced garlic cloves, dried oregano, and a pinch of red pepper flakes. Stir together and let cook for about 1 minute.
  4. Pour in 4 cups of vegetable broth and drop in 2 bay leaves. Bring to a vigorous boil, then reduce to low and cover, letting it simmer for 20 minutes.
  5. Stir in 1 cup halved cherry tomatoes, 1 cup chopped green beans, 1 diced zucchini, and 1 cup chickpeas. Cover and cook for another 10-15 minutes until the green beans are tender.
  6. Stir in 2 tablespoons of white wine vinegar and 2 cups of chopped kale. Cook for an additional 5 minutes until the kale wilts. Adjust salt and pepper to taste.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This soup is flexible; feel free to mix in whatever vegetables you have on hand and tailor the flavors to your liking.

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