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.

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!

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.

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.

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.

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.

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.

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.