Use whatever veggies you have on hand to in this flexible, hearty vegetable soup recipe! It’s easy to make, great for warming up on cold night, and vegan, too.
A few weeks ago, I was pretty sick. It’s not usual for me, but I didn’t leave the sofa for three or four days in a row. Jack would bring me veggie soup and crackers, and somehow we started watching Friends – in marathon form – from the very beginning. He doesn’t want his friends and coworkers to know this, but we’re now 3 seasons in, and he couldn’t BE anymore into it.
Once I was back on my feet, I was still craving soup, and I had a ton of random veggies to use up. This vegetable soup recipe is pretty straightforward – the flavors aren’t big, bold, or spicy because I just wasn’t in the mood for that at the moment. But taste and spice this vegetable soup up however you like. (For some additional ideas, see the spice chart at the bottom of this post).
Use whatever vegetables you have on hand and/or skip the ones you don’t have. Make a big pot, eat it the next day, and the day after that. (It also freezes well). A warm bowl of this vegetable soup is great to cozy up with – especially when it hasn’t been your day, your week, your month, or even your year.
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- Sea salt and fresh black pepper
- 1 cup chopped carrots
- 1 small sweet potato, cubed
- 1 cup chopped green beans
- 1 zucchini, cubed
- ½ cup sliced cherry tomatoes
- 4 garlic cloves, chopped
- 2 teaspoons dried oregano (or chopped fresh rosemary or thyme)
- 2 bay leaves
- A few pinches of red chile flakes
- ¼ cup dry white wine
- 2 tablespoons balsamic vinegar
- 1 14.5-oz. can diced tomatoes with its juice
- 4 (or more) cups veggie broth
- 1 can chickpeas, drained & rinsed
- Handful of chopped kale
- optional: grated Parmesan cheese
- Chop all veggies and have them ready to go.
- Heat a large pot over medium heat and add the olive oil.
- Add the chopped onion, salt & pepper, and cook until translucent. Add the carrots, sweet potatoes, green beans, zucchini, cherry tomatoes, garlic, oregano, bay leaves, chile flakes, and more salt & pepper. Let cook, stirring occasionally, until the vegetables lightly brown, or until they're starting to stick to the bottom of the pot.
- Add the white wine, stir, and let the wine cook off until it's nearly evaporated.
- Add the balsamic vinegar, canned tomatoes, broth, and chickpeas. Cover and reduce heat to a simmer. Cook until the carrots and sweet potatoes are tender. (At least 30 minutes, longer to develop a bit more flavor).
- Stir in the chopped kale during the last 15 minutes of cooking time.
- Taste and adjust seasonings. Serve with grated Parmesan cheese if you like.