Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (346)
Vegetable Soup
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 16%
CARBS 33G61% OF CAL
9G FIBER11G SUGAR13G OTHER
FAT 7G27% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable soup loaded with carrots, sweet potato, tomatoes, green beans, chickpeas, and kale. Flexible and forgiving, it warms you up on cold days.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (diced)
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 1 medium carrot (diced)
- 1 small sweet potato (diced)
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 4 garlic cloves (chopped)
- 2 teaspoons dried oregano (or 2 tablespoons chopped fresh thyme or rosemary)
- ¼ 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 (15-ounce) can chickpeas (drained and rinsed)
- 2 tablespoons white wine vinegar
- 1½ cups chopped kale
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 16%
CARBS 33G61% OF CAL
9G FIBER11G SUGAR13G OTHER
FAT 7G27% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 729mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 619mg
- Calcium
- 116mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 729MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.