Many Veggie Soup
Benefits of a Vegan Veggie Soup

Many Veggie Soup

Make this easy vegetable soup recipe with whatever veggies you have on hand! Nourishing and light, it’s perfect for warming up on cold nights.

Vegetable Soup Recipe Variations

I call for a lot of vegetables in this soup, but use whatever you have on hand and/or skip what you don’t have. Here are a few easy ways to change it up:

  • Use all carrot or all sweet potato instead of both, or add butternut squash instead.
  • Toss in a few sliced cremini mushrooms when you add the carrot.
  • Swap bell pepper for the cherry tomatoes, zucchini, or green beans.
  • Use another leafy green, like spinach or chard, in place of the kale.
  • Garnish bowls with finely chopped parsley or basil, a scoop of pesto, or sprinkle of Parmesan cheese!

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • Sea salt and fresh black pepper
  • 1 medium carrot, diced
  • 1 small sweet potato, diced
  • ¼ cup dry white wine, i.e., pinot grigio
  • 1 14.5-ounce can diced fire roasted tomatoes
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
  • ¼ teaspoon red pepper flakes, more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini, diced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons white wine vinegar
  • 1½ cups chopped kale

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
  2. Add the wine and cook for about 30 seconds to reduce by half, then 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.
  3. Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
  4. Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper.

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