The BEST Vegetable Soup
Think vegetable soup is boring? Think again. This truly is the BEST vegetable soup we've ever had. It's loaded with super fresh veggies, but the kicker is the white wine vinegar added to the broth. Honestly, it's a game changer - incredibly delicious and incredibly healthy. Give it a try!Based on an original recipe by Love and Lemons.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 medium yellow onion, diced
- kosher salt
- 1 medium carrot, diced
- 1 rib of celery, diced
- 1 small sweet potato, diced
- 4 garlic cloves, minced
- freshly ground black pepper
- 2 tsp. dried oregano
- ¼ tsp. red pepper flakes
- 1 14.5-ounce can fire roasted diced tomatoes, see Notes
- 8 cups vegetable broth
- 2 bay leaves
- 1 cup chopped green beans, fresh or frozen
- 1 medium zucchini, diced
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 3 tbsp. white wine vinegar
- 1½ cups chopped kale
Instructions
- Add the olive oil to a soup pot or Dutch oven over medium heat. Add the onions, carrots, celery and a big pinch of salt and sauté for about five minutes, or till the onions are translucent and the carrots and celery begin to soften.
- Add the garlic and a few grinds of black pepper and sauté for another 30 seconds, then add the sweet potato. Continue to sauté for another two minutes.
- Stir in the oregano and red pepper flakes, ensuring the spices are well incorporated. Then add the fire roasted diced tomatoes, vegetable broth, and bay leaves.
- Give everything a good stir and bring it to a boil. Reduce the heat and simmer for about 20 minutes, or till the sweet potato is tender.
- Add the green beans, zucchini, chickpeas, and cherry tomatoes and continue to simmer till the green beans are tender.
- Then add the white wine vinegar and kale. Simmer for a few more minutes, till the kale is wilted, but still bright green.
- Taste and adjust seasonings as needed and serve.
Notes
- The recipe calls for one 14.5 oz. can of fire roasted diced tomatoes, but sometimes we use two. If you do opt to use a second can, just be sure to adjust the seasonings (salt, pepper, oregano, garlic) to keep the flavor profile in balance.
- If you're making the soup the day before you plan to eat it, shorten the cook time and leave the veggies a little firm. They'll absorb some of the broth and continue to soften in the refrigerator overnight. They'll also soften more when you reheat the soup. Leaving the vegetables a little undercooked helps keep them from becoming mushy.
Nutrition Facts
The BEST Vegetable Soup
Amount per Serving
Calories
126
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
27
mg
1
%
Potassium
321
mg
9
%
Carbohydrates
20
g
7
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
4011
IU
80
%
Vitamin C
12
mg
15
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.