Erickson Vegetable Soup
A family-tested vegetable soup packed with sweet potato, fire-roasted tomatoes, zucchini, chickpeas, and kale. It works as a hearty vegetarian meal.
Ingredients
2 tbsp extra-virgin olive oil
1 medium yellow onion, diced
1 tsp sea salt, plus more to taste
Freshly ground black pepper, to taste
1 medium carrot, diced
1 small sweet potato, diced
1 (14.5 oz) can fire-roasted tomatoes
4 garlic cloves, chopped
2 tsp dried oregano, or 2 tbsp chopped fresh thyme or rosemary
1/4 tsp red pepper flakes
4 cups vegetable broth
1 cup cherry tomatoes, halved
1 zucchini, diced
1 (15 oz) can chickpeas, drained and rinsed
2 tbsp white vinegar
1 1/2 cups chopped kale
Directions
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, sea salt, and several grinds of black pepper. Cook, stirring, for about 8 minutes, until softened.
3. Add the carrot and sweet potato and cook for 2 minutes more.
4. Stir in the fire-roasted tomatoes, garlic, oregano or fresh herbs, and red pepper flakes. Add the vegetable broth and bring to a boil.
5. Reduce the heat, cover, and simmer for 20 minutes.
6. Stir in the cherry tomatoes, zucchini, and chickpeas. Cover and cook for another 10–15 minutes, until the vegetables are tender.
7. Stir in the white vinegar and kale and cook about 5 minutes, until the kale is wilted.
8. Season to taste with salt and pepper and serve.