Everyday Vegetable Soup
A simple, vibrant soup packed with seasonal vegetables, perfect for a quick weeknight dinner that celebrates everyday abundance. This american-inspired soups ready in about 40 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 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
- 2 tbsp olive oil
- 1 large, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 1 cup, diced zucchini
- 1 cup, diced cauliflower
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 cup, diced potatoes
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- to taste salt
- to taste black pepper
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the 1 large onion, diced, 2 carrots, peeled and diced, and 2 celery stalks, diced; cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add the 3 cloves garlic, minced, and cook for 1 minute until fragrant, then stir in the 4 cups vegetable broth, 1 cup diced zucchini, 1 cup diced cauliflower, 1 cup green beans, trimmed and cut into 1-inch pieces, and 1 cup diced potatoes.
- Step 3: Add the 1 tsp dried oregano and 1/2 tsp dried thyme; bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until all vegetables are tender.
- Step 4: Season with salt and black pepper to taste, then stir in the 1/4 cup fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Everyday Vegetable Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Everyday Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Everyday Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Everyday Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Everyday Vegetable Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the American come through in every bite.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
