Vegetable Soup

Name: Vegetable Soup With Chickpeas and Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 3 garlic cloves, minced; 2 medium carrots, sliced into half-moons; 1 medium sweet potato, cubed; 1 (14-ounce) can diced tomatoes; 4 cups vegetable broth; 2 bay leaves; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1 cup cherry tomatoes, halved; 1 medium zucchini, chopped; 1 cup green beans, cut into 1-inch pieces; 1 (14-ounce) can chickpeas, drained and rinsed; 2 cups chopped kale; 1 tablespoon white wine vinegar; Sea salt and freshly ground black pepper

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This vegetable soup is a flexible, one-pot meal packed with carrots, sweet potatoes, zucchini, chickpeas, and kale, finished with white wine vinegar for brightness and ready in under 45 minutes.

🌍American 🥗Vegan 🥗Vegetarian 🥗Gluten-Free 🥗Dairy-Free 🏷️Vegetable soup

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🏷️Homemade vegetable soup

Total

50 min

Servings

Recipe Source

View original recipe

From Love And Lemons

Ingredients

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1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced into half-moons
1 medium sweet potato, cubed
1 (14-ounce) can diced tomatoes
4 cups vegetable broth
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 cup cherry tomatoes, halved
1 medium zucchini, chopped
1 cup green beans, cut into 1-inch pieces
1 (14-ounce) can chickpeas, drained and rinsed
2 cups chopped kale
1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper

17 Ingredients

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Instructions

1
Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes.
2
Add the garlic, carrots, and sweet potato and stir to combine.
3
Add the canned tomatoes, vegetable broth, bay leaves, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.
4
Add the cherry tomatoes, zucchini, green beans, and chickpeas. Continue to simmer for about 10 minutes, until the vegetables are tender.
5
Stir in the kale and white wine vinegar. Cook until the kale is wilted, about 2 minutes.
6
Remove the bay leaves, season to taste with salt and pepper, and serve.

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Tips & Notes

Pro tips

Cook the onion with a pinch of salt in step 1 to help it release moisture and soften faster.
Don't skip the white wine vinegar in step 5—it brightens all the flavors and prevents the soup from tasting flat.
Add delicate vegetables (zucchini, green beans, cherry tomatoes) in the second simmer (step 4) so they stay tender and don't turn mushy.
For a creamier texture without dairy, blend 1 cup of the finished soup and stir it back in before serving.

Substitutions

Canned diced tomatoes → 1 cup fresh tomatoes, diced (use when in season)
Green beans → snap peas or green peas (no need to cut snap peas)
Kale → spinach or chard (wilt for 1 minute instead of 2)
White wine vinegar → apple cider vinegar or lemon juice (use same amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat over medium heat on the stovetop, adding a splash of water if it's too thick.

Common Questions

Can I make this soup ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat.

What vegetables can I substitute?

Swap carrots for parsnips, sweet potato for regular potato, zucchini for yellow squash, or green beans for snap peas. Maintain roughly the same total volume.

How do I know when the vegetables are tender?

Pierce the carrots and sweet potato with a fork after the 20-minute simmer; they should slide through easily. The zucchini and green beans (added later) will soften within 10 minutes.