When it comes to comfort food that feels both nourishing and heartwarming, vegetable soup tops the list. It’s like a warm hug on a chilly day. But let’s be real; the best soups are those perfectly paired with crusty bread, a sprinkle of fresh herbs, or a side salad.
They create a satisfying meal that doesn’t just fill you up but also brings a smile to your face. So, imagine savoring a steaming bowl of vegetable goodness next to a piece of sourdough bread or a crisp salad. Sounds delightful, doesn’t it?
Why This Recipe is Great for You
What makes vegetable soup a winning dish? For starters, it’s an excellent way to incorporate a rainbow of veggies into your diet. I don’t know about you, but I often find myself staring at the vegetable drawer, wondering what to do with those lonely carrots and slightly wilted greens. That’s where this recipe shines. It allows those forgotten veggies to take center stage, transforming what could have been waste into a delicious meal.
And there’s another layer to this story. As a registered dietitian, I’ve spent countless hours exploring how food impacts our health. This vegetable soup isn’t just a recipe; it’s a celebration of whole foods.
Packed with fiber, vitamins, and minerals, this dish supports your immune system and boosts overall wellness. What’s even better? You can whip it up in under an hour. It’s truly the perfect blend of healthy and convenient.
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My Experience with the Ingredients
Let’s talk ingredients. Writing this recipe evokes memories of bustling farmers markets and a home filled with the aromas of sautéed garlic and vegetables. I remember walking through vibrant stalls, selecting the freshest vegetables as I went. Carrots, zucchini, kale—each ingredient has its purpose and personality in this dish.
Ingredient List
- 1 teaspoon smoked paprika – for that subtle depth and warmth.
- 1 (15-ounce) can chickpeas, drained and rinsed – they add protein and a satisfying bite.
- 1 medium carrot, peeled and diced.
- 1 medium golden onion, finely diced – the foundation of flavor.
- 2 tablespoons white wine vinegar – for brightness and balance.
- 4 garlic cloves, minced or finely chopped – because what’s a good soup without garlic?
- 2 tablespoons high-quality extra virgin olive oil – a staple in my kitchen.
- ¼ teaspoon crushed red pepper flakes – for a gentle kick (add more if you dare!).
- 1 cup trimmed and chopped green beans – fresh and crunchy.
- 2 dried bay leaves – they infuse rich flavor.
- 1 medium zucchini, diced – vibrant and nourishing.
- 1 teaspoon fine sea salt, plus more to adjust to taste.
- 4 cups rich vegetable broth (preferably low sodium) – the base for all that flavor.
- 1 (14.5-ounce) can fire-roasted diced tomatoes (with juices) – to elevate flavor.
- 2 teaspoons dried oregano or 2 tablespoons finely chopped fresh thyme or rosemary – for an aromatic touch.
- 1½ cups chopped Tuscan kale (lacinato kale preferred for texture).
- ½ cup chopped roasted red peppers – for sweetness and color.Freshly cracked black pepper, to taste.
1 small orange-fleshed sweet potato, diced – it adds a lovely sweetness.
How to Make Vegetable Soup
Cooking this soup is as easy as pie—except, well, it’s not pie at all. It’s even better. Follow these detailed steps to create a warm pot of vegetable goodness.
Step 1: Prepare the Vegetables
Start by gathering all the ingredients. This part is fun—wash, peel, and chop your veggies. The knife skills you flex here will make you feel like a top chef!
Step 2: Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Toss in the diced onions and sauté until they’re translucent, about 5 minutes. Inhale that welcoming aroma! Next, add the garlic, carrot, and zucchini. Sauté for another 5 minutes. The garlic should become fragrant, bringing the smell of the kitchen alive.
Step 3: Add Seasonings
Now it’s time to sprinkle in the smoked paprika, crushed red pepper flakes, and salt. Stir it all together and let the spices bloom in the heat. This little step is where magic happens.
Step 4: Pour in the Broth
Time to add the broth. Carefully pour in your vegetable broth and add the fire-roasted tomatoes with their juices. Bring the mixture to a gentle boil, and let those flavors meld.
Step 5: Toss in Veggies and Herbs
As the broth bubbles, add in the chickpeas, green beans, sweet potato, bay leaves, and your chosen herbs. Stir well. Allow everything to simmer together for about 20 minutes, or until the vegetables are tender.
Step 6: Final Touches
Once the veggies are cooked to your liking, remove the bay leaves. Stir in the chopped kale and roasted red peppers. Let them simmer for another couple of minutes until the kale wilts down.
Step 7: Taste and Adjust
Give your soup a taste. This is crucial. Add more salt, pepper, or vinegar as needed. Cooking is all about balance, and this is your opportunity to make it uniquely yours.
Recipe Notes
Here are some insights into the key ingredients that bring this soup to life:
Smoked Paprika: This spice adds warmth without overwhelming heat, making it perfect for soups.
Chickpeas: Not only do they add protein but also a nutty flavor that complements the sweetness of the veggies.
Kale: Rich in vitamins and minerals, kale brings amazing texture. I prefer Tuscan kale as it holds up beautifully in soups.
Fire-Roasted Tomatoes: The roasting enhances flavor significantly. It adds a delightful smokiness to the soup.
Sweet Potato: Provides natural sweetness and adds a comforting creaminess once cooked.
Recipe Variations
So, you want to mix things up? Here are a few ideas to consider:
Protein Boost: Add shredded chicken, turkey, or beans for a protein punch.
Different Vegetables: Feel free to use seasonal vegetables based on what you have. Squash, spinach, or bell peppers can work beautifully.
Herb Swap: Experiment with different herbs. Basil, parsley, or cilantro can change the soup’s character dramatically.
Spice Level: Amp up the heat with diced jalapeños or cayenne pepper if you enjoy a spicy kick.
Conclusion
There you have it—a delightful journey through the world of vegetable soup! This recipe not only provides a delicious meal but also lets you use up those forgotten veggies from your fridge, saving both time and money. Plus, it’s a dish that brings people together, comforting and nourishing. Whether you’re cozying up on a quiet evening or entertaining friends, this soup is sure to impress.
So, gather your ingredients and fire up that stove. The joy of homemade vegetable soup awaits. Happy cooking!
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Wholesome Vegetable Soup Recipe – Freshly Ingredients
Description
When it comes to comfort food that feels both nourishing and heartwarming, vegetable soup tops the list. It's like a warm hug on a chilly day. But let’s be real; the best soups are those perfectly paired with crusty bread, a sprinkle of fresh herbs, or a side salad.
They create a satisfying meal that doesn’t just fill you up but also brings a smile to your face. So, imagine savoring a steaming bowl of vegetable goodness next to a piece of sourdough bread or a crisp salad. Sounds delightful, doesn’t it?
Ingredients
Instructions
-
Cooking this soup is as easy as pie—except, well, it’s not pie at all. It’s even better. Follow these detailed steps to create a warm pot of vegetable goodness.
Step 1: Prepare the Vegetables
-
Start by gathering all the ingredients. This part is fun—wash, peel, and chop your veggies. The knife skills you flex here will make you feel like a top chef!
Step 2: Sauté Aromatics
-
In a large pot, heat the olive oil over medium heat. Toss in the diced onions and sauté until they’re translucent, about 5 minutes. Inhale that welcoming aroma! Next, add the garlic, carrot, and zucchini. Sauté for another 5 minutes. The garlic should become fragrant, bringing the smell of the kitchen alive.
Step 3: Add Seasonings
-
Now it’s time to sprinkle in the smoked paprika, crushed red pepper flakes, and salt. Stir it all together and let the spices bloom in the heat. This little step is where magic happens.
Step 4: Pour in the Broth
-
Time to add the broth. Carefully pour in your vegetable broth and add the fire-roasted tomatoes with their juices. Bring the mixture to a gentle boil, and let those flavors meld.
Step 5: Toss in Veggies and Herbs
-
As the broth bubbles, add in the chickpeas, green beans, sweet potato, bay leaves, and your chosen herbs. Stir well. Allow everything to simmer together for about 20 minutes, or until the vegetables are tender.
Step 6: Final Touches
-
Once the veggies are cooked to your liking, remove the bay leaves. Stir in the chopped kale and roasted red peppers. Let them simmer for another couple of minutes until the kale wilts down.
Step 7: Taste and Adjust
-
Give your soup a taste. This is crucial. Add more salt, pepper, or vinegar as needed. Cooking is all about balance, and this is your opportunity to make it uniquely yours.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 228kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 5.1g26%
- Cholesterol 6mg2%
- Sodium 651mg28%
- Total Carbohydrate 34g12%
- Dietary Fiber 6g24%
- Sugars 18g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Here are some insights into the key ingredients that bring this soup to life:
Smoked Paprika: This spice adds warmth without overwhelming heat, making it perfect for soups.
Chickpeas: Not only do they add protein but also a nutty flavor that complements the sweetness of the veggies.
Kale: Rich in vitamins and minerals, kale brings amazing texture. I prefer Tuscan kale as it holds up beautifully in soups.
Fire-Roasted Tomatoes: The roasting enhances flavor significantly. It adds a delightful smokiness to the soup.
Sweet Potato: Provides natural sweetness and adds a comforting creaminess once cooked.
