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Hearty Vegetable Soup

This soup is hearty, healthy, and delicious! It's the perfect fall meal for a large group, or for some seriously easy meal prep. You'll see that a lot of the veggie recommendations are approximate. I cleaned out my fridge making this, so don't be afraid to experiment and use whatever veggies you have on hand. Enjoy!
Course Dinner
Cuisine American
Keyword Healthy, Soup, Vegetables
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings

Ingredients

  • 1-2 bell peppers diced
  • 1 onion diced
  • 2 cups fresh diced tomatoes or 1 can diced tomatoes
  • 1 cup diced carrots
  • 1-2 cups fresh or frozen peas
  • 1-2 cups fresh or frozen corn
  • 1 cup broccoli chopped
  • 1 can chickpeas
  • 2-3 cups diced sweet or white potatoes or both!
  • 3 cups fresh spinach roughly chopped
  • 3-4 cloves of garlic minced
  • 3 tbs olive oil
  • 32 oz low-sodium vegetable stock
  • 1 can tomato sauce
  • 1 tbs balsamic vinegar
  • 1/2 tbs honey
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried oregano or 1 tbs fresh
  • 1 tsp dried parsley or 1 tbs fresh
  • 1/2 tsp dried basil
  • Red pepper flakes to taste

Instructions

  1. Add your olive oil, peppers, onions, carrots, and potatoes to a large pot over a medium heat. Cook for 5 minuntes until vegetables start to soften.
  2. Add tomatoes, peas, broccoli, corn, chickpeas, and garlic, and continue to cook for another 10 mintues.
  3. Add your vegetable stock, tomato sauce, balsamic vinegar, honey, 2 cups of water, and spices, and bring to a boil.
  4. Reduce to a simmer, add in your spinach, and cook on a low heat for at least 30 minutes.
  5. Garnish with fresh oregano, red pepper flakes, parsley, or whatever your heart desires, and enjoy!

Modifications

Want a vegan recipe? Substitute agave nectar for the honey.
Making ahead? You can refrigerate and reheat this soup easily, and even freeze it and enjoy it in a few weeks!