Vegetable Soup
A healthy, homemade vegetable soup perfect for cold days, packed with flavors and nutrients.
Equipment
- Le Creuset Dutch Oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt plus 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 cloves garlic, chopped
- 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
- 0.25 teaspoon red pepper flakes plus more to taste
- 4 cups vegetable broth
- 2 bay leaves
- 1 cup halved cherry tomatoes
- 1 cup chopped green beans
- 1 medium zucchini, diced
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons white wine vinegar
- 1.5 cups chopped kale
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
This vegetable soup is flexible; feel free to add any other vegetables you have on hand.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 3500IUVitamin C: 25mgCalcium: 80mgIron: 2mg
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