Name: Hearty Vegetable Soup with Chickpeas and Kale Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 1 teaspoon sea salt, 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

Jump to Recipe· 4.3 from 13 reviews

I absolutely love cozying up with a big bowl of soup on chilly days, and this Hearty Vegetable Soup with Chickpeas and Kale Recipe has quickly become one of my favorites to whip up. It’s wonderfully nourishing, packed with vibrant veggies, and has just the right touch of warmth and spice to comfort your soul. Every spoonful combines tender sweet potatoes, fire-roasted tomatoes, and earthy kale with the satisfying protein of chickpeas, making it a truly delicious and filling meal that I can’t wait to share with you.

Why You’ll Love This Hearty Vegetable Soup with Chickpeas and Kale Recipe

What really draws me to this soup is the balance of flavors that come together effortlessly. There’s a lovely earthiness from the sweet potato and kale, brightness from the roasted tomatoes and white wine vinegar, and a gentle kick from the red pepper flakes that keeps it exciting without overwhelming the palate. I love how the chickpeas add a lovely heartiness, making it more than just a side dish or appetizer—it absolutely stands on its own as a fulfilling meal.

Another reason I adore this recipe is how straightforward it is to prepare. With just a handful of simple, wholesome ingredients and around 40 minutes total cooking time, it’s perfect for weeknights when I want something warm and homemade but don’t have hours to spend in the kitchen. This soup is terrific for family dinners, batch cooking for the week, or even bringing to a holiday gathering where it’s sure to please all kinds of eaters. What makes it really stand out for me is its versatility and that feel-good factor—nutritious, easy, and bursting with flavor.

Ingredients You’ll Need

This image shows different bowls of chopped vegetables placed on a white marbled surface. There are six bowls visible, starting from the top left with a white bowl full of round beige chickpeas. To the right, a white bowl is filled with chopped green beans, cut into short pieces. Next to it on the upper right corner, there is a partially visible container with a red sauce. Below that, a white bowl contains small cubes of green and pale green zucchini. Below and slightly to the left, a white bowl is filled with medium-sized orange sweet potato cubes. To the left of that, a small clear glass bowl holds thin round slices of bright orange carrot. Near the bottom left, a small black bowl contains halved small red cherry tomatoes. Fresh chopped kale is spread beside the bowls on the lower left side. A cloth with a blue checkered pattern rests near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Hearty Vegetable Soup with Chickpeas and Kale Recipe are simple staples you might already have around the house, but each plays a crucial role. From the olive oil that gives a silky richness to the fire-roasted tomatoes that add a smoky depth, every element brings texture, color, and a richness of flavor to the pot.

Extra-virgin olive oil: Provides richness and a subtle fruity base when sautéing the vegetables.
Yellow onion: Adds sweetness and depth as it softens and caramelizes.
Sea salt: Enhances and balances all the flavors throughout the soup.
Freshly ground black pepper: Offers a mild heat that ties the ingredients together.
Carrot: Adds natural sweetness and a lovely color contrast.
Sweet potato: Gives the soup a creamy texture and earthy flavor.
Fire-roasted diced tomatoes: Adds smoky, tangy complexity and vibrant color.
Garlic cloves: Infuses warmth and a savory punch.
Dried oregano (or fresh thyme/rosemary): Herbs bring aromatic layers and a garden-fresh hint.
Red pepper flakes: Offers just the right amount of gentle heat.
Vegetable broth: The hearty liquid base unifies all flavors perfectly.
Bay leaves: Impart a subtle herbal background note.
Cherry tomatoes: Add bursts of juicy sweetness and texture.
Green beans: Provide a fresh snap and vibrant green color.
Zucchini: Keeps the soup light and adds tender, mild flavor.
Chickpeas: Power up the soup with protein and a satisfying bite.
White wine vinegar: Brightens the overall flavor with a touch of acidity.
Kale: Adds earthy richness and a lovely wilted texture.

Directions

Step 1: Heat 2 tablespoons of extra-virgin olive oil over medium heat in a large pot. Add the diced yellow onion along with 1 teaspoon of sea salt and several grinds of freshly ground black pepper. Cook the onion, stirring occasionally, for about 8 minutes until it becomes translucent and slightly caramelized, releasing a wonderful, sweet aroma.

Step 2: Stir in the diced carrot and sweet potato, cooking everything together for 2 more minutes. This helps to start softening these veggies while building a flavorful base for your soup.

Step 3: Add the fire-roasted diced tomatoes, chopped garlic cloves, dried oregano, and 1/4 teaspoon of red pepper flakes. Stir everything to combine, letting the garlic become fragrant before moving on to the next step.

Step 4: Pour in 4 cups of vegetable broth and toss in 2 bay leaves. Bring the mixture to a rolling boil, then reduce the heat to a low simmer. Cover the pot and let the soup cook gently for 20 minutes so the flavors can meld and the sweet potatoes soften nicely.

Step 5: After 20 minutes, stir in the halved cherry tomatoes, chopped green beans, diced zucchini, and rinsed chickpeas. Cover the pot again and let everything cook for another 10 to 15 minutes until the green beans are tender but still have a slight bite.

Step 6: Finally, stir in 2 tablespoons of white wine vinegar and the chopped kale. Let the kale wilt over the last 5 minutes of cooking. Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes if you like. Your soup is now ready to serve!

Servings and Timing

This Hearty Vegetable Soup with Chickpeas and Kale Recipe makes approximately 6 generous servings, perfect for sharing with family or saving some for the week ahead. Prep time is quick—just about 10 minutes to chop and gather your ingredients. Cooking time is approximately 30 minutes, so you’ll have a delicious, warm meal ready in around 40 minutes total. No resting or cooling time is necessary, although the flavors often deepen if you let it sit for a short while before serving.

How to Serve This Hearty Vegetable Soup with Chickpeas and Kale Recipe

A white bowl filled with vegetable soup sits on a white marbled surface. The soup has a clear red broth with visible chunks of bright orange carrot slices, green zucchini cubes, halved red cherry tomatoes, and light brown chickpeas. There are small pieces of green beans and herbs floating on top. A silver spoon with an ornate handle rests inside the bowl, partially submerged in the soup. Around the bowl, there are pieces of sliced white bread, a wooden plate with chopped green herbs, and some fresh parsley leaves. Photo taken with an iphone --ar 4:5 --v 7

I find this soup shines best served piping hot, especially in cold weather when you want something to warm you up through and through. I love pairing it with crusty whole-grain bread or a rustic baguette to soak up all that flavorful broth. If you want to add a little indulgence, a dollop of vegan pesto or a swirl of coconut yogurt on top works beautifully for extra creaminess and color.

When it comes to presentation, sprinkling some freshly chopped parsley or a few shavings of vegan Parmesan can really elevate the look and add a fresh counterpoint to the rich soup. For me, portion sizes around one and a half to two cups per person are perfect, especially if you’re serving it as the main course alongside a simple salad for dinner.

This soup is quite versatile with beverages too. I love a crisp glass of dry white wine or a light herbal tea like chamomile on the side. For non-alcoholic options, a sparkling water with a squeeze of lemon or a ginger-infused drink pairs nicely, balancing the savory and slightly spicy flavors. It’s great for casual weeknight dinners, cozy family meals, or even for gathering friends on a relaxed weekend.

Variations

I’m always eager to mix up this soup depending on what ingredients I have or my mood. For example, if you’re avoiding nightshades, you can swap out the fire-roasted tomatoes and cherry tomatoes for roasted beets or added squash for sweetness and depth. If kale isn’t your thing, baby spinach or Swiss chard make excellent leafy green alternatives that wilt just as nicely.

For those following gluten-free or vegan diets (though this one is already vegan and gluten-free!), the recipe fits perfectly just as is. But if you want to pack in more protein, I sometimes add cooked quinoa or small pasta shapes toward the end of cooking for extra heartiness. You can also experiment with different herbs like adding fresh basil or cilantro to change up the flavor profile.

If you prefer a faster or more hands-off approach, this soup adapts well to a slow cooker or Instant Pot. For the slow cooker, just sauté the aromatics on the stove and then combine all the ingredients to cook on low for 4-6 hours. In an Instant Pot, you can use the sauté function for veggies and then pressure cook for 8 minutes for a speedy dinner fix.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store them in airtight containers in the refrigerator. Glass containers with tight-fitting lids work well since they don’t stain and are easy to reheat. This soup will keep beautifully for up to 4 days, and I make sure to cool it completely before refrigerating to keep it fresh as long as possible.

Freezing

This soup is freezer-friendly, which is a lifesaver for busy weeks. To freeze, I ladle the cooled soup into zip-top freezer bags or freezer-safe containers, leaving some space for expansion. It keeps well frozen for up to 3 months. When I want to enjoy it again, I thaw it overnight in the fridge before reheating to preserve texture and flavor.

Reheating

The best way I’ve found to reheat this soup is gently on the stove over low to medium heat, stirring occasionally until heated through. If you’re in a rush, microwaving works fine—just be sure to stir halfway through so it heats evenly. Avoid boiling the soup again once thawed or reheated as that can break down the tender veggies and kale, making the texture less appealing.

FAQs

Can I use fresh tomatoes instead of canned fire-roasted diced tomatoes?

Absolutely! If fresh tomatoes are in season, you can dice about 2 cups and roast them yourself with a touch of olive oil and salt to replicate the smoky flavor. Just keep in mind that canned fire-roasted tomatoes add a convenient, consistent smoky depth, so roasting fresh tomatoes thoughtfully is key.

Is this soup suitable for meal prep and freezing?

Yes, it’s one of my top meal prep soups! It freezes beautifully and tastes just as good (sometimes better) the next day. Just portion it into freezer-safe containers and freeze for up to 3 months, then thaw and reheat as needed.

Can I add other types of beans or lentils?

Definitely! Chickpeas are my favorite for texture and flavor here, but white beans, cannellini beans, or cooked lentils would also be great substitutes or additions to increase protein and variety.

How spicy is this soup? Can I adjust the heat level?

It has a mild warmth from the red pepper flakes, but you can easily dial it up or down. Add less or no red pepper flakes for a gentle flavor, or increase according to your preference for a spicier kick.

Can I make this soup in a slow cooker or Instant Pot?

Yes! For slow cooker, brown the onions and spices first, then add everything and cook on low for 4-6 hours. For Instant Pot, use the sauté function for the aromatics, add the rest, then pressure cook on high for about 8 minutes and quick release the steam before adding kale and vinegar at the end.

Conclusion

I’m genuinely excited for you to try this Hearty Vegetable Soup with Chickpeas and Kale Recipe because it’s such an easy way to make a wholesome, flavorful meal that feels like a warm hug in a bowl. Whether you’re cooking for yourself or sharing it with loved ones, it’s a versatile recipe that brings comfort, health, and satisfaction all at once. Trust me, once you try it, it’ll become one of your go-to favorites too.