Bone Broth-Based Hearty Vegetable Soup
A nourishing, electrolyte-rich soup featuring deep umami flavors from simmered bones and vibrant seasonal vegetables. This soup recipe (anti-inflammatory), ready in about 26 minutes, pairs homemade bone broth, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 4 cups homemade bone broth
- 2 medium, diced carrots
- 2 stalks, diced celery
- 1 medium, diced zucchini
- 2 cups, chopped kale
- 2 cloves, minced garlic
- 1 tsp fresh thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring 4 cups bone broth to a gentle simmer in a medium pot over medium-low heat.
- Step 2: Add 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves, then simmer for 8 minutes until vegetables begin to soften.
- Step 3: Stir in 1 diced medium zucchini and 1 tsp fresh thyme, continuing to simmer for 5 minutes.
- Step 4: Add 2 cups chopped kale and 1/2 tsp sea salt, cooking for 3 more minutes until kale is tender but bright green.
- Step 5: Season with 1/4 tsp black pepper, then serve hot with extra thyme for garnish.
