Easy Vegetable Soup
Soup season is upon us! Which is why you need to try this easy vegetable soup recipe. This healthy soup recipe is easy to make and packed with tons of immune-boosting vitamins our bodies crave. Perfect for chilly days, when you want something warm and cozy to enjoy.
About this Soup Recipe
For this easy vegetable soup recipe, I used a variety of delicious and filling vegetables. Everything from chickpeas, zucchini, squash, carrots, onions and more. When prepping the chickpeas, you have the option to remove the outer skin from the chickpea. While this can take some time, it is well worth it. Removing the outer skin makes the chickpeas softer and more creamy.
Be sure to serve this soup with al dente orzo pasta and a side of warm naan bread. However, a thick slice of French bread with butter would taste amazing too. This healthy soup recipe is completely satisfying yet light and delicious. The perfect combo any night of the week.
As a quick tip, only add the pasta once you are ready to serve the soup. This will prevent the pasta from soaking up too much broth and making the pasta soggy. If you like a little spice, try adding red pepper flakes of a few shakes of hot sauce. This will add an extra layer of flavor that tastes so good.
Store any leftover vegetable soup in an airtight container in the refrigerator for three to four days. Be sure to store the orzo pasta separately to prevent it from soaking up too much broth. To reheat, simply microwave in a microwave safe dish. Looking for more soup recipes? Try my dairy free creamy onion soup or my garlic ginger soup.
Easy Vegetable Soup
- 4-6 ounces orzo pasta, cooked al dente
- 2 tablespoons olive oil
- 1 cup sweet onion, diced small
- 1 cup red bell pepper, diced medium
- 2 medium carrots, sliced to 1/4-inch thick, use mandoline
- 1 teaspoon garlic , minced, about 1 clove
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup yellow squash, diced medium, core out the center using a spoon to prevent the squash from getting soggy.
- 1 cup zucchini, diced medium, core out the center using a spoon to prevent the squash from getting soggy.
- 1 can crushed tomatoes, with juice, 15 ounce can
- 1 cup chickpeas, rinse, drain and remove the skin
- 1-2 cups water
- 32 ounces vegetable broth , or chicken broth
- 2 tablespoons lemon juice, fresh squeezed
- grilled tortilla or naan bread
- lemon wedges
- fresh chopped Italian parsley
- red pepper flakes
- 1 soup pot
- 1 pasta pot
- 1 colander
Cook the Pasta
- Boil pot of water and cook the orzo pasta according to the package. Al dente is best as the pasta will continue cooking in the soup. Once cooked, drain off the pasta water using a colander. Drizzle the cooked orzo pasta with olive oil and set it aside.
Prepare the Soup
- Add olive oil to a large soup pot over medium/low heat. Add the carrots, diced red bell pepper, diced onion and minced garlic. Saute until they begin to soften. Next, add the cored and diced zucchini and squash. Sweat the vegetables in a pan until they begin to soften but are not brown. Season with salt and black pepper.
- Then, add a 32oz of organic chicken or vegetable stock. Option to add a chicken bouillon cube for more flavor. Next, add in 1 can of crushed tomatoes, with juice. Then, add the prepared chickpeas. Taste and season accordingly.
- Simmer for 30ish minutes over low to medium heat. You may need to add 1 to 2 cups of water as the soup reduces. Squeeze in 2 tablespoons of fresh squeezed lemon juice. Stir well.
Assemble the Dish
- Grab a small bowl and add a few spoonfuls of orzo pasta. Ladle some of the vegetable soup on top of the pasta. Garnish the soup with a slice of fresh lemon, chopped parsley and naan bread.