Census Blend Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A nutrient-packed soup celebrating America's ethnic diversity, featuring tomatoes, beans, and potatoes for a comforting bowl. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs vegetable broth, (14 oz) diced tomatoes, (15 oz) white beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) white beans
• 2 medium potatoes
• 2 medium carrots
• 1 medium onion
• 2 stalks celery
• 1 tsp thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Dice 2 medium potatoes (1/2-inch cubes) and 2 medium carrots (1/2-inch cubes). Finely chop 1 medium onion and 2 stalks celery.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and celery; cook for 5 minutes until softened and translucent. Add 1 tsp thyme and 1 bay leaf, stirring for 1 minute until fragrant.
3. Step 3: Add 4 cups vegetable broth, 1 can (14 oz) diced tomatoes, 2 cups diced potatoes, 2 cups diced carrots, and 1 can (15 oz) white beans to the pot. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 25 minutes until vegetables are tender.
4. Step 4: Remove bay leaf. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer for 2 more minutes until flavors meld, then serve hot.