Vegetable Soup
Feb 28, 2026 12:48 PM
This vegetable soup recipe is nourishing, warming, and flavorful. It’s a perfect cozy meal for cold nights, days when you’re craving a healthy reset, or any time you’re feeling under the weather.
I first started making it years ago, when I was bouncing back from a cold and had a ton of random veggies in the fridge. Using the ingredients I had in my pantry—vegetable broth, diced tomatoes, dried herbs, and vinegar—I transformed this jumble of vegetables into an amazing soup!
Since then, I’ve made this recipe again and again, each time with a different mix of veggies. I add sturdier vegetables like carrots and sweet potatoes near the start of the cooking process and tender green veggies near the end. Using this simple formula, this easy vegetable soup always comes out delicious.
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 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
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
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