Vegetable Soup Recipe

This Vegetable Soup is a vibrant, comforting bowl of goodness that comes together in just 40 minutes. Packed with tender veggies, aromatic herbs, and a rich, savory broth, it’s a nourishing meal that feels like a warm hug.

The medley of textures—from crisp carrots to soft potatoes—creates a delightful balance in every spoonful.

With only 10 minutes of prep and 30 minutes of simmering, this recipe is as easy as it is satisfying.

The flavors deepen beautifully as it cooks, making it perfect for busy weeknights or lazy weekends. Whether you’re craving something wholesome or need a quick pick-me-up, this soup delivers hearty comfort in every bite.

Fresh & Flavorful Vegetable Soup Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper (to taste)
• 1 medium carrot, diced
• 1 small sweet potato, diced
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 4 garlic cloves, chopped
• 2 teaspoons dried oregano (or 2 tablespoons chopped fresh thyme or rosemary)
• ¼ 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 zucchini, diced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons white wine vinegar
• 1½ cups chopped kale (stems removed)

Step-by-Step Vegetable Soup Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes until softened.
2. Add the carrot and sweet potato. Stir and cook for 2 more minutes.
3. Stir in the canned tomatoes, garlic, oregano, and red pepper flakes. Pour in the vegetable broth and add the bay leaves. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
4. Add the cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10 to 15 minutes, until the green beans are tender.
5. Stir in the white wine vinegar and kale. Cook for 5 minutes, until the kale is wilted. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
6. Serve warm and enjoy your hearty, healthy vegetable soup!

Perfect Pairings: Serving Suggestions

This hearty vegetable soup pairs beautifully with a slice of crusty bread or a warm baguette for dipping. For a more filling meal, serve it alongside a simple green salad or a grilled cheese sandwich. A sprinkle of grated Parmesan or a dollop of pesto on top adds a flavorful finishing touch.

Make It Your Own: Recipe Variations

Feel free to customize this soup to suit your taste or pantry! Swap the sweet potato for butternut squash, or add in other veggies like bell peppers or spinach. For a creamier texture, blend half the soup before adding the kale. If you’re not a fan of spice, skip the red pepper flakes or reduce the amount.

Save Time: Prep-Ahead Tips

Chop all your veggies the night before and store them in airtight containers in the fridge. You can also double the recipe and freeze half for a quick meal later. Using pre-chopped or frozen vegetables (like green beans or kale) can also cut down on prep time without sacrificing flavor.

Keep It Fresh: Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stovetop over medium heat, adding a splash of broth or water if needed. This soup also freezes well—just thaw overnight in the fridge and reheat gently.

Essential Equipment: What You’ll Need

A large pot or Dutch oven is key for this recipe, as it allows plenty of room for all the veggies to simmer. A sharp chef’s knife and cutting board will make chopping a breeze. If you’re blending part of the soup for a creamier texture, an immersion blender or regular blender works perfectly.

Vegetable Soup

Amy

This Vegetable Soup is a vibrant, comforting bowl of goodness that comes together in just 40 minutes. With only 10 minutes of prep and 30 minutes of simmering, this recipe is as easy as it is satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6

Ingredients

  

1x2x3x

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 teaspoon sea salt, 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
• ¼ 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 zucchini, diced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons white wine vinegar
• 1½ cups chopped kale

Instructions

 

• Heat the oil in a large pot over medium heat. Add the onion, 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.
• 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, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
• Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.

Keyword comfort food, easy recipe, healthy, soup, vegetables

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