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–+ servings
Vegetable Soup

Cozy Vegetable Soup: A Comforting Bowl for Any Day

This cozy vegetable soup is the perfect remedy for chilly days, using simple ingredients to create a warm and wholesome meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 large Yellow Onion Can substitute with shallots or leeks.
  • 1 teaspoon Sea Salt Adjust according to taste.
  • 1 pinch Black Pepper Fresh ground is preferred.
For the Soup
  • 1 large Carrot Can substitute with parsnip.
  • 1 large Sweet Potato Butternut squash can be used instead.
  • 14 ounces Fire Roasted Diced Tomatoes Fresh tomatoes can be used.
  • 3 cloves Garlic Can use garlic powder as a substitute.
  • 1 teaspoon Dried Oregano Fresh thyme or rosemary can be used.
  • 1/4 teaspoon Red Pepper Flakes Adjust to taste.
  • 6 cups Vegetable Broth Use low-sodium or homemade broth.
  • 2 leaves Bay Leaves Remove before serving.
For Added Texture
  • 1 cup Cherry Tomatoes Can substitute with diced canned tomatoes.
  • 1 cup Green Beans Peas or broccoli can be used.
  • 1 large Zucchini Can replace with yellow squash.
  • 1 can Chickpeas Can substitute with white beans.
  • 2 tablespoons White Wine Vinegar Can use lemon juice.
  • 2 cups Kale Spinach or Swiss chard can be used.

Equipment

  • large pot

Method
 

Step-By-Step Instructions for Cozy Vegetable Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped yellow onion, 1 teaspoon of sea salt, and a pinch of black pepper. Sauté for about 8 minutes until the onion is soft and translucent.
  2. Stir in 1 diced carrot and 1 diced sweet potato; cook for an additional 2 minutes.
  3. Add a 14-ounce can of fire-roasted diced tomatoes, 3 minced garlic cloves, 1 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes. Stir and cook for about 2 minutes.
  4. Pour in 6 cups of vegetable broth and toss in 2 bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Incorporate 1 cup of halved cherry tomatoes, 1 cup of chopped green beans, 1 diced zucchini, and 1 can of drained chickpeas. Cook for another 10 to 15 minutes.
  6. Stir in 2 tablespoons of white wine vinegar and 2 cups of chopped kale. Cook for 3 to 5 minutes.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 35gProtein: 8gFat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

This vegetable soup freezes beautifully; store in airtight containers for up to 3 months. Adjust seasoning before serving.

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