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–+ servings
Vegetable Soup

Cozy Vegetable Soup for a Healthy, Warm Hug in a Bowl

This Cozy Vegetable Soup is a flavorful and healthy dish, perfect for cold days. It's customizable, quick to prepare, and freezer-friendly—ideal for meal prep!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Best Recipe Ideas
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil provides healthy fats and depth of flavor
  • 1 medium yellow onion, diced adds sweetness and aroma
  • to taste sea salt enhances overall flavor
  • to taste freshly ground black pepper adds heat and complexity
  • 4 cups vegetable broth base for the soup
For the Vegetables
  • 1 medium carrot, diced provides sweetness and texture
  • 1 small sweet potato, diced contributes creaminess and natural sweetness
  • 1 14.5-ounce can fire-roasted diced tomatoes adds acidity and depth
  • 3 cloves garlic, chopped infuses flavor
  • 2 teaspoons dried oregano provides herbal notes
  • 1 cup cherry tomatoes, halved adds sweetness and freshness
  • 1 cup chopped green beans provides texture
  • 1 zucchini, diced adds bulk and nutrition
  • 1 15-ounce can chickpeas, drained and rinsed adds protein and texture
  • 1.5 cups chopped kale enhances nutrition and texture
For Flavor Enhancements
  • 2 bay leaves enhances flavor complexity
  • 0.25 teaspoon red pepper flakes adds heat
  • 2 tablespoons white wine vinegar brightens the soup

Equipment

  • Large Pot
  • Dutch oven

Method
 

Step-by-Step Instructions for Cozy Easy Vegetable Soup
  1. Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, a pinch of sea salt, and freshly ground black pepper. Sauté for about 8 minutes until softened.
  2. Stir in 1 diced medium carrot and 1 diced small sweet potato. Cook for another 2 minutes.
  3. Incorporate 1 can of fire-roasted diced tomatoes, 3 chopped garlic cloves, 2 teaspoons of dried oregano, and ¼ teaspoon of red pepper flakes. Pour in 4 cups of vegetable broth and add 2 bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Add 1 cup of halved cherry tomatoes, 1 cup of chopped green beans, and 1 diced zucchini. Fold in 1 can of chickpeas. Cook for another 10 to 15 minutes until green beans are tender.
  5. Stir in 2 tablespoons of white wine vinegar and 1.5 cups of chopped kale. Cook for about 5 minutes until the kale wilts. Adjust seasoning before serving warm.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 600mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 4500IUVitamin C: 35mgCalcium: 80mgIron: 2mg

Notes

Use seasonal vegetables for the best flavor. Adjust broth for desired consistency and check seasoning before serving.

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