Go Back
Hearty vegetable soup in a large pot with a wooden ladle, filled with carrots, tomatoes, potatoes, greens, and beans in a rich tomato broth.

Vegetable Soup Recipe

Ella
This cozy and colorful vegetable soup comes together in just 40 minutes and delivers rich, layered flavor without feeling heavy. Packed with fresh veggies and flexible enough for pantry swaps, it’s perfect for weeknights or meal prep. Warm, nourishing, and deeply satisfying!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 165 kcal

Ingredients
  

For the flavor base

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 teaspoon sea salt to start
  • freshly cracked black pepper to taste
  • 1 medium carrot diced
  • 1 small sweet potato diced

For the main simmer

  • 14.5 ounces fire roasted diced tomatoes one can
  • 4 cloves garlic chopped
  • 2 teaspoons dried oregano or use fresh thyme or rosemary
  • 0.25 teaspoon red pepper flakes or more to taste
  • 4 cups vegetable broth
  • 2 bay leaves

For the vegetables added later

  • 1 cup cherry tomatoes halved
  • 1 cup green beans chopped
  • 1 zucchini diced
  • 15 ounces chickpeas drained and rinsed

For finishing

  • 2 tablespoons white wine vinegar
  • 1.5 cups chopped kale

Instructions
 

  • Warm the olive oil in a large pot over medium heat. Add onion, salt, and pepper. Cook about 8 minutes, stirring occasionally, until softened and golden.
  • Add carrot and sweet potato. Stir to coat, and cook 2 minutes to begin softening.
  • Add tomatoes, garlic, oregano, and red pepper flakes. Stir well, then pour in broth and add bay leaves. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
  • Add cherry tomatoes, green beans, zucchini, and chickpeas. Cover and simmer 10–15 minutes until vegetables are tender.
  • Stir in white wine vinegar and kale. Simmer uncovered 5 minutes until kale is wilted.
  • Taste and adjust salt or pepper as needed. Serve warm.

Notes

Taste as you cook to adjust for vegetable sweetness. Simmer uncovered longer for thicker texture. Swap kale for spinach, or sweet potato for butternut squash. Stir in lentils or white beans for extra protein. A pinch of smoked paprika adds depth.

Estimated Nutrition Facts (Per Serving)

Calories 165
Total Fat 5g
Saturated Fat 1g
Carbohydrates 26g
Fiber 6g
Sugar 7g
Protein 6g
Sodium 540mg
Potassium 620mg
Vitamin A 160 percent DV
Vitamin C 35 percent DV
Calcium 8 percent DV
Iron 15 percent DV
Keyword best vegetable soup, easy vegetable soup, flavorful vegetable soup, homemade vegetable soup, vegetable soup