Vegetable Soup
Hearty vegetable soup made with sweet potatoes, chickpeas, tomatoes, and kale. This easy soup is comforting, filling, and perfect for meal prep.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 medium sweet potato peeled and diced
- 2 large carrots peeled and sliced
- 2½ tsp salt
- 1 tsp black pepper
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tbsp minced garlic
- 1 28 oz can diced tomatoes
- 6 cups vegetable broth
- 1 cup frozen green beans
- 1 zucchini diced
- 1 15 oz can chickpeas, drained and rinsed
- 2 cups chopped kale
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and sweet potato and cook 5–7 minutes until slightly softened.
- Stir in salt, pepper, oregano, rosemary, bay leaves, and garlic.
- Add diced tomatoes, broth, green beans, zucchini, and chickpeas.
- Bring to a boil, reduce heat, and simmer 20–25 minutes until vegetables are tender.
- Stir in kale and cook 3–5 minutes until wilted.
- Remove bay leaves and adjust seasoning.
Video
Notes
Store in the refrigerator up to 5 days or freeze up to 3 months.
Nutrition
Calories: 131kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2051mg | Potassium: 515mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10229IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 2mg
