Albert Lea Housewares Soup

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A comforting slow-cooked vegetable soup with a hint of thyme, evoking the warmth of home-cooked meals from estate sale kitchens. This slow-cooker recipe, ready in about 35 minutes, pairs Carrots, Celery, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 1 cup Carrots
• 1/2 cup Celery
• 1/2 cup Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 1 cup Diced potatoes
• 1 tbsp Chopped fresh thyme
• 1 Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

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Instructions

1. Step 1: Dice 1 cup carrots, 1/2 cup celery, and 1/2 cup onion into 1/4-inch pieces, then mince 2 garlic cloves.
2. Step 2: Heat 1 tbsp olive oil in a heavy pot over medium heat, add the diced vegetables and minced garlic, and sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 4 cups vegetable broth, 1 cup diced potatoes, 1 tbsp chopped fresh thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper to the pot.
4. Step 4: Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes until potatoes are tender.
5. Step 5: Remove the bay leaf, taste, and adjust seasoning if needed, then serve hot.