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Vegetable Soup with Kale

Simple Vegetable Soup

Our simple vegetable soup is packed with flavor and nutrients. There are a variety of vegetables in this soup, but you can always add more!
3 from 52 votes
Prep Time 20 mins
Cook Time 40 mins
Course Main Course, Soup
Cuisine American
Servings 4 people


  • 1 zucchini
  • 1 vidalia onion
  • 3 garlic cloves
  • 2 cups kale
  • 1 15.5 oz diced tomatoes
  • 1 15.5 oz garbanzo beans
  • 1.5 32 oz Vegetable Broth
  • salt and pepper
  • red pepper flakes
  • parmesean cheese
  • 1 tbsp olive oil


  • Begin by prepping all of your vegetables. You will want to wash them first, then chop them up. For the kale, remove the leaves and chop them. Mince the garlic.
  • Heat 1 tbsp of olive oil in a large soup pot or dutch oven. Once the olive oil has been heated, add the onion and zucchini. You will want to cook the onion and zucchini until they are soft.
  • Next, add the garlic and cook for 3-5 more minutes. Making sure to stir occasionally to prevent the garlic from burning.
  • Add the diced tomatoes, followed by the vegetable broth. Stir.
  • Next, add the kale, stir, and cover. Let the soup cook for 20 minutes.
  • In the meantime, drain and rinse the garbanzo beans.
  • Add the garbanzo beans in and stir, continuing to cook for another 10 minutes. Add salt and pepper to taste, and a pinch of crushed red pepper for spice. Add a spoonful of parmesean cheese if desired!
Keyword gluten free, vegetarian