Albert Lea Harvest Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A comforting, vegetable-packed soup featuring seasonal produce, simmered to perfection for a taste of Minnesota's harvest season. This american-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 1 medium, diced potato
• 4 cups vegetable broth
• 1 cup, chopped kale
• 1/2 cup, frozen peas
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 1 diced medium potato and stir for 1 minute. Pour in 4 cups vegetable broth, then add 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
3. Step 3: Cover and simmer for 20 minutes until the potatoes are tender.
4. Step 4: Stir in 1 cup chopped kale and 1/2 cup frozen peas. Cook uncovered for 5 minutes until the kale wilts and peas are heated through.
5. Step 5: Taste and adjust seasoning if needed. Serve hot in bowls.