Easy Homemade Vegetable Soup

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5 from 1 vote

Delicious easy to make vegetable soup thats packed with good for you veggies and ready in just 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish, Soup

Cuisine: American

Servings: Servings

Author: Rena

Ingredients

1 Tbsp Olive oil
1 Tbsp Apple cider vinegar
1 Onion diced
1 Celery Rib sliced
1 Red Bell Pepper diced
3 Cloves Garlic minced
1/2 Lb Asparagus cut into 1-inch chunks
1 Medium Yellow zucchini diced
1/2 Cup Corn fresh or frozen
1/2 Cup Wholewheat pasta of choice
1 Can Chickpeas (15 oz) rinsed and drained
2 Roma tomatoes diced
6 Cups Vegetable Broth
1 Tsp Fresh thyme leaves
1 Bay Leaf
1 Tsp Kosher salt
Fresh herbs for garnish

Instructions

Heat olive oil in a large, thick-bottomed pot on medium-high heat. Add the onion, celery, and bell pepper and cook for 5-6 minutes until softened.
Add the minced garlic and cook for a minute more, until fragrant.
Add the stock, bay leaf, thyme, vinegar and bring to a simmer, then add the zucchini, asparagus, corn, tomatoes, chickpeas, and pasta
Cook for 8-10 minutes until the vegetables and the pasta are cooked through.
Garnish with fresh herbs of choice and enjoy!

Notes

Substitutes:

Oil: any oil of choice would work.
Broth: we used vegetable broth but you can use chicken or beef broth. Don't have broth? Just use water.
Veggies: add in any of your favorite veggies.
Chickpeas: instead of chickpeas consider using beans
Pasta: this is optional but a nice touch to make it a filling meal. Use any healthier pasta of choice.

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition