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 Time20minutes
Cook Time40minutes
Total Time1hour
Servings8servings
Ingredients
1-2bell peppersdiced
1oniondiced
2cupsfresh diced tomatoesor 1 can diced tomatoes
1cupdiced carrots
1-2cupsfresh or frozen peas
1-2cupsfresh or frozen corn
1cupbroccolichopped
1can chickpeas
2-3cupsdiced sweet or white potatoesor both!
3cupsfresh spinachroughly chopped
3-4clovesof garlicminced
3tbsolive oil
32ozlow-sodium vegetable stock
1can tomato sauce
1tbsbalsamic vinegar
1/2tbshoney
1tspsalt
1tspblack pepper
1tsppaprika
1tspdried oreganoor 1 tbs fresh
1tspdried parsleyor 1 tbs fresh
1/2tspdried basil
Red pepper flakes to taste
Instructions
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.
Add tomatoes, peas, broccoli, corn, chickpeas, and garlic, and continue to cook for another 10 mintues.
Add your vegetable stock, tomato sauce, balsamic vinegar, honey, 2 cups of water, and spices, and bring to a boil.
Reduce to a simmer, add in your spinach, and cook on a low heat for at least 30 minutes.
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!