Ingredients
Vegetables:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 large russet potato, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
Additional:
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, carrots, and celery. Cook 3–4 more minutes.
- Stir in potatoes, sweet potato, zucchini, green beans, diced tomatoes, chickpeas, broth, thyme, paprika, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer. Cook uncovered for 25–30 minutes or until vegetables are tender.
- Stir in kale or spinach and cook for 5 more minutes. Remove bay leaf.
- Add lemon juice (optional), taste, and adjust seasonings. Serve warm.
Notes
- Store in the fridge for up to 5 days or freeze for longer storage.
- Make it your own by adding pasta, lentils, or other favorite vegetables.
- Let it rest for 30 minutes after cooking to allow flavors to deepen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup, stew
- Method: Stovetop
- Cuisine: American / Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
