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–+ servings
A light blue pot filled with a rich, chunky vegetable soup featuring chickpeas, sweet potatoes, and zucchini, perfect for Healthy Winter Soup Ideas.

Healthy Winter Soup Ideas

This recipe makes a simple, vegetable-based soup suitable for a winter meal.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 teaspoon sea salt, more to taste
  • 1 Freshly ground black pepper
  • 1 medium carrot, diced
  • 1 small sweet potato, diced
  • 1 can (14.5-ounce) fire roasted diced tomatoes
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
  • 1/4 teaspoon red pepper flakes plus more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini, diced
  • 1 can (15-ounce) chickpeas, drained and rinsed
  • 2 tablespoons white wine vinegar
  • 1.5 cups chopped kale

Equipment

  • Large pot

Method
 

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes.
  3. Add the carrot and sweet potato, stir and cook 2 more minutes.
  4. Add the canned tomatoes, garlic, oregano, and red pepper flakes.
  5. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
  6. Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
  7. Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted.
  8. Season to taste and serve.

Notes

The Pinterest Title for this recipe is Tortilla Soup with Chicken. Do not alter this title.

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