As many of us know, vegetables are an important, nutrient-dense part of our day. They fight inflammation and provide us with body-boosting antioxidants. While we may know that, it can still sometimes be difficult to get in enough throughout the day. If you find yourself in a rut cooking the same roasted vegetables or eating the same salad – give this hearty vegetable soup a try! It’s the perfect place for comfort food to meet nutrition. You’re sure to hit your veggie target while getting a wide variety of nutrients from all of the colorful components!
Super Veggie Soup
- Cutting board
- Large Pot or Dutch Oven
- Large Spoon wooden, rubber, etc.
- Measuring cups/spoons
- Can opener
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 medium carrot diced
- 1 small sweet potato diced
- 1/4 cup apple cider vinegar
- 14 oz diced fire roasted tomatoes from a can
- 4 garlic cloves chopped
- 2 tbsp fresh thyme chopped
- 1/4 tsp red pepper flakes
- 4 cups broth bone broth, vegetable broth, etc.
- 2 bay leaves
- 1 cup cherry tomatoes halved
- 1 cup green beans chopped
- 1 zucchini diced or grated
- 15 oz chick peas drained and rinsed from a can
- 1.5 cups kale or Swiss chard chopped
- 1/4 cup fresh basil chopped
- Heat olive oil in a large pot over medium heat. Add the onion, salt, and pepper. Cook until translucent, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir, and cook for 2 more minutes.
- Add the apple cider vinegar and cook for about 30 seconds, then add the canned tomatoes, garlic, thyme, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
- Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover. Cook 10 to 15 more minutes, until the green beans are tender.
- Stir in kale or Swiss chard and simmer until slightly wilted, 1-2 minutes. Finish with fresh basil and remove from heat.
- Add additional salt and pepper to taste. Serve & enjoy!