I Guarantee This Will Be the Easiest Soup You Make All Fall

Vegetable soup is one that can be interpreted any number of ways. Is there any moniker more broad than simply “vegetable”? For my soup, though, I opt for a mix of familiar vegetables and aromatic ingredients that bring a ton of flavor to the party. This recipe relies on heavy hitters like carrots, green beans, and sweet potatoes, but is easily adaptable to your preferences and pantry. Don’t have sweet potatoes? Use regular potatoes instead. Don’t like green beans? Leave them out. No kale? Just swap in whatever greens you have on hand. This is a great place for leftover veg that you’re not sure what to do with.

Why You’ll Love It

• It’s filling and hearty. Vegetarian soups can sometimes seem like they might not fill you up. Not this one — it’s chock-full of veg and greens. Chickpeas add even more heft.

• It comes together quickly. This isn’t a soup that simmers for hours; it’s prepped in 20 minutes and on the stove for under an hour. Perfect for weeknight dinners.

Key Ingredients in Vegetable Soup

• Carrots. Add a hint of sweetness.

• Sweet potatoes. I like the sweetness that sweet potatoes add to the soup, but you can easily swap them for any potato you have on hand.

• Diced tomatoes. Chunks of tomato combined with tomato paste bring big tomato flavor and texture to the soup. Fire-roasted tomatoes add a subtle smokiness, but regular diced also work here.

• Chickpeas. Chickpeas add heft and protein to the soup to make it more of a hearty meal. You can swap in white beans or canned lentils instead if you prefer.

• Kale. I prefer lacinato kale (also known as Tuscan kale), but feel free to use any greens you have on hand. Swiss chard, spinach, or curly kale would all be great.

• Green beans. You can substitute frozen green beans for fresh, if desired.

• Tender fresh herbs. Finishing the soup with a handful of chopped fresh herbs, along with a bit of lemon juice, brightens up the whole pot. Any tender herbs will do, and feel free to combine a few!

How to Make Vegetable Soup

1. Prep the vegetables. Peel and dice sturdy vegetables like carrots, onion, and sweet potatoes. Chop green beans into 1-inch pieces. Wash and coarsely chop kale.

2. Sauté onion, carrots, and sweet potato. Sauté until softened and beginning to brown, then add garlic and tomato paste, and continue to cook until fragrant.

3. Simmer. Add broth, diced tomatoes, chickpeas, and dried herbs to the pot. Bring to a boil and simmer for 15 minutes. Then add kale and green beans, and continue to simmer until the greens are wilted and the beans are tender.

4. Finish with herbs and lemon. Off heat, stir in chopped fresh herbs and lemon juice.

Storage and Make-Ahead Tips

You can store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

What to Serve with Vegetable Soup

• No-Knead Bread

• Garlicky Cheesy Breadsticks

• Perfect Grilled Cheese Sandwich

• Irish Cheddar Potato Rolls

• Spinach Salad with Apples, Walnuts, and Feta

Vegetable Soup Recipe

A classic hearty soup that’s super flexible.

Prep time 20 minutes

Cook time 45 minutes

Makes Makes 8 cups

Serves 6

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced (about 1 1/2 cups)

• 2 large carrots, peeled and diced (about 1 cup)

• 1 medium sweet potato (about 8 ounces), peeled and diced (about 2 cups)

• 1 teaspoon kosher salt, plus more as needed

• 3 cloves garlic, minced

• 1 tablespoon tomato paste

• 1/4 teaspoon red pepper flakes (optional)

• 1 (32-ounce) carton low-sodium vegetable broth (4 cups)

• 1 (about 15-ounce) can fire-roasted diced tomatoes

• 1 (about 15-ounce) can chickpeas, drained and rinsed

• 1 teaspoon dried oregano or thyme

• 1 small bunch kale (about 8 ounces), stems discarded and leaves coarsely chopped (about 5 cups)

• 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups)

• 1/2 cup coarsely chopped tender fresh herbs (parsley leaves, mint leaves, dill, basil leaves, chives, or a combination)

• 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)

Instructions

1. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat until shimmering. Add 1 diced medium yellow onion, 2 peeled and diced large carrots, 1 peeled and diced medium sweet potato, and 1 teaspoon kosher salt. Cook, stirring occasionally, until softened and beginning to brown, 7 to 10 minutes.

2. Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, and 1/4 teaspoon red pepper flakes if using. Cook, stirring frequently, until the paste is darkened in color, about 1 minute. Stir in 1 (32-ounce) carton low-sodium vegetable broth, 1 (about 15-ounce) can fire-roasted diced tomatoes and their juices, 1 (about 15-ounce) can drained and rinsed chickpeas, and 1 teaspoon dried oregano. Bring to a boil. Reduce the heat to maintain a simmer and cook for 15 minutes.

3. Stir in 1 small bunch chopped kale leaves and 8 ounces cut green beans. Simmer until the green beans are tender, about 15 minutes. Turn off the heat. Stir in 1/2 cup coarsely chopped fresh herbs and 1 tablespoon lemon juice. Taste and season with more kosher salt as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

Further Reading

We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing

The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time

Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")