Vegetable Soup

Name: Vegetable Soup
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: World Cuisine
Ingredients: 2 Tbsp extra Virgin olive oil; 1 medium yellow onion, diced; 1 tsp sea salt, add more to taste; Fresh ground black pepper; 2 medium carrots diced small; 1 medium sweet potato, diced small; 1 (14.5 oz can) fire roasted diced tomatoes, dice smaller; 4-5 cloves garlic, chopped finely; 2 tsp dried oregano; 2 tsp dried thyme; 1/4 tsp red pepper flakes; 4 Tbsp Better than Bouillion Vegetable; 4 cup water; 3 bay leaves; 1 cup cherry tomatoes, quartered; 1 cup green beans, chopped small; 1 zucchini, diced small; 2 cans (15 oz) chickpeas, drained & rinsed; 2 tbsp white wine vinegar; 2 cups kale, chopped

5 steps

Prep:45minCook:30min

Updated at: Thu, 15 Feb 2024 02:13:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories241.9 kcal (12%)

Total Fat7.9 g (11%)

Carbs39.5 g (15%)

Sugars10.8 g (12%)

Protein9.7 g (19%)

Sodium680.6 mg (34%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat oil in a large pot over medium heat. Add onion, salt, and pepper. Cook, stirring occationally, until onions are becoming clear (6-8 minutes). Add carrots and sweet potato. Cook 2 minutes.

Step 2

Add canned tomatoes, garlic, oregano, thyme, and red pepper flakes. Stir in boullion and water and bay leaves. Bring to a boil, reduce heat, simmer covered for 20 mins.

Step 3

Stir in cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook until green beans are tender (about 10-15 mins).

Step 4

Stir in vinegar and kale. Cook until kale wilts, about 5 minutes. Season to taste with additional salt and pepper.

Step 5

Makes 6 2 cup servings.