Hearty Vegetable Soup

Hearty Vegetable Soup

With so much heavy holiday food this time of year it’s good to take a nice little soup break.  Here is a Hearty Vegetable Soup that goes well with a nice loaf of crusty bread.


4 Tablespoons Olive Oil

3 Diced Carrots

1 Large Diced Onion

5 Cloves Minced Garlic

2 Cups Cubed Butternut Squash

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

4 Cups Vegetable Broth or Chicken Broth

15  Ounces Diced Tomatoes

1/4 Teaspoon Ground Thyme

2 Cups Chopped Kale

15 Ounces  Cooked Chickpeas

In a large soup pot add the olive oil and turn the heat to medium high.  Add the carrots, garlic, onions and sauté for 5 minutes.  Add the butternut squash cubes, kosher salt, pepper and sauté for 2 more minutes.  Add the vegetable broth or chicken broth and stir.  Add the diced tomatoes and ground thyme.  Bring to a boil and then reduce the heat to medium low and simmer for 30 minutes.  Stir in the chopped kale and cooked chickpeas.  Cook for another 30 minutes.  Transfer to bowls and serve with crusty bread.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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