This 30-minute vegetable soup is filled with potatoes, zucchini, carrots, and more.
Or even when you need something satisfying but don’t have a ton of pocket change to spend.
This vegetable soup recipe is comforting and creamy, from potatoes and chickpeas along with their liquid.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
But it’s also light with tons of al dente vegetables.
Vegetable Soup Ingredients
To make vegetable soup, you’ll need the following ingredients.
Or, just use whatever leftover produce you have in the fridge and avoid food waste.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
The key is to look for balance in flavors, varied textures, and similar cook times.
How Do You Keep Vegetables From Getting Mushy In Soup?
Can You Make Vegetable Soup Ahead?
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
This soup can be stored in the fridge for up to four days.
But note that storing leftovers will cause the kale and zucchini to lose their snap.
Vegetable Soup Recipe Substitutions
Vegetable soup is made for personalization.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
More Great Soup Recipes for Fall
Soup’s on!
)yellow onion, chopped (about 1 cup)
1large(2 1/2-oz.
)can lower-sodium chickpeas
2medium(3 oz.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
each)Yukon Gold potatoes, peeled and cut into 1/2-in.
pieces (about 1 cup)
5cupsvegetable broth
1Tbsp.Italian seasoning
1/2tsp.black pepper
1/4tsp.crushed red pepper
1small(6 oz.
)zucchini, cut into half moons (1 1/4 cup)
1medium(6 oz.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
)carrot, thinly sliced (about 1 cup)
1medium(4 oz.
)plum tomatoes, chopped (about 1/2 cup)
1/2cupfrozengreen beans(from 1 [10-oz.]
4largecurly kale leaves(from 1[1-lb.]
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Bring to a boil over medium-high.
Set aside until zucchini releases water, about 10 minutes.
Squeeze zucchini lightly to remove excess water and set aside on a plate.
Stir in kale and zucchini; cook, stirring often, until kale is wilted, about 2 minutes.
