A cozy one-pot soup loaded with tender vegetables, chickpeas, and comforting spices. Vegan, gluten-free, and endlessly customizable.

Vegetables:

2 tablespoons olive oil

1 large yellow onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, chopped

1 large russet potato, peeled and cubed

1 sweet potato, peeled and cubed

1 zucchini, chopped

1 cup green beans, trimmed and cut

Additional:

1 (15 oz) can diced tomatoes

1 (15 oz) can chickpeas, drained and rinsed

4 cups vegetable broth

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper, to taste

2 cups chopped kale or spinach

1 tablespoon lemon juice (optional)

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In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, carrots, and celery. Cook 3–4 more minutes.
Stir in potatoes, sweet potato, zucchini, green beans, diced tomatoes, chickpeas, broth, thyme, paprika, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat to a simmer. Cook uncovered for 25–30 minutes or until vegetables are tender.
Stir in kale or spinach and cook for 5 more minutes. Remove bay leaf.
Add lemon juice (optional), taste, and adjust seasonings. Serve warm.