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Hearty Vegetable Soup with Chickpeas and Kale Recipe

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4.3 from 13 reviews

This easy and wholesome vegetable soup is a versatile, vegan-friendly recipe perfect for warming up on cool fall and winter days. Utilizing a medley of fresh vegetables and simple seasonings, this comforting soup is healthy, flavorful, and perfect for using up whatever veggies you have on hand.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Base 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

Liquids and Broth

  • 4 cups vegetable broth
  • 2 bay leaves

Vegetables & Legumes

  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed

Finishing Touches

  • 2 tablespoons white wine vinegar
  • 1½ cups chopped kale

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the onion is soft and translucent.
  2. Add Root Vegetables: Stir in the diced carrot and sweet potato. Cook for 2 more minutes to slightly soften the vegetables and enable their flavors to mingle.
  3. Add Tomatoes and Seasonings: Incorporate the canned fire-roasted diced tomatoes, chopped garlic, dried oregano, and red pepper flakes. Stir well to combine all the ingredients.
  4. Add Broth and Bay Leaves: Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and allow it to cook for 20 minutes, enabling the vegetables to become tender and flavors to meld.
  5. Add Fresh Vegetables and Chickpeas: Stir in halved cherry tomatoes, chopped green beans, diced zucchini, and rinsed chickpeas. Cover again and cook for an additional 10 to 15 minutes, or until the green beans are tender but still vibrant.
  6. Finish with Vinegar and Kale: Stir in the white wine vinegar and chopped kale. Cook for about 5 minutes until the kale has wilted and softened. Season the soup with additional salt and pepper to taste.
  7. Serve: Remove bay leaves, ladle the soup into bowls, and serve warm as a comforting, nutritious meal.

Notes

  • Feel free to swap out vegetables based on seasonal availability or your preference.
  • The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust the red pepper flakes to your preferred level of spiciness.
  • For a more robust flavor, sauté the garlic with the onions in step one.
  • This recipe is naturally vegan and gluten-free.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://iamstarved.com/hearty-vegetable-soup-with-chickpeas-and-kale-recipe/