Clear Garden Vegetable Soup with Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A light, flavorful soup made with seasonal vegetables and garden-fresh herbs. This American-inspired soup recipe, ready in about 45 minutes, pairs olive oil, onion, 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 large onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 4 cups vegetable broth
• 1 cup zucchini
• 1 cup green beans
• 1 cup peas
• 1/4 cup fresh parsley
• 1 tsp dried thyme
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion, diced, and cook until softened, about 5 minutes.
2. Step 2: Add 2 carrots, peeled and diced, and 2 stalks celery, diced, and cook for 5 more minutes.
3. Step 3: Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Step 4: Pour in 4 cups vegetable broth and bring to a simmer.
5. Step 5: Add 1 cup zucchini, cut into 1/2-inch pieces, 1 cup green beans, cut into 1-inch pieces, and 1 cup peas.
6. Step 6: Stir in 1 tsp dried thyme, then simmer for 10 minutes until vegetables are tender.
7. Step 7: Stir in 1/4 cup fresh parsley, chopped, and season with salt and black pepper to taste.