Brown's Harvest Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, nutrient-packed soup featuring seasonal vegetables simmered in a savory herb-infused broth. This american-inspired soups (vegetarian) ready in about 65 minutes pairs olive oil, large, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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 large, diced onion
• 3, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 medium, diced zucchini
• 1 medium, peeled and diced sweet potato
• 4 cups vegetable broth
• 1 (14 oz can) canned diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, then add the 1 large diced onion, 3 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 diced zucchini, 1 diced sweet potato, 4 cups vegetable broth, 1 can diced tomatoes (undrained), 1 tsp dried thyme, and 1/2 tsp dried rosemary, bringing to a simmer.
3. Step 3: Cover and cook for 25 minutes until vegetables are tender, then season with salt and pepper to taste. Serve hot, garnished with 2 tbsp chopped fresh parsley.