Foggy Day Hearty Vegetable Soup
A comforting bowl of root vegetables simmered in herb-infused broth, perfect for San Francisco's cool, misty evenings. This american-inspired soups ready in about 55 minutes pairs large, finely chopped onion, stalks, finely chopped celery, minced garlic 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 medium, diced into 1/2-inch cubes carrots
- 2 medium, diced into 1/2-inch cubes parsnips
- 2 medium, diced into 1/2-inch cubes potatoes
- 1 large, finely chopped onion
- 2 stalks, finely chopped celery
- 3 cloves, minced garlic
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large chopped onion and 2 stalks finely chopped celery, and sauté for 5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Add 2 medium diced carrots, 2 medium diced parsnips, and 2 medium diced potatoes, and stir to coat in oil. Cook for 2 minutes, stirring occasionally.
- Step 4: Pour in 4 cups chicken broth, then add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle boil.
- Step 5: Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender and easily pierced with a fork.
- Step 6: Remove the bay leaf, then stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning if needed.
Frequently asked questions
How long does Foggy Day Hearty Vegetable Soup take to make?
Total time is about 55 minutes (20 min prep + 35 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 Foggy Day Hearty 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 large, finely chopped onion from drying out.
Can I substitute ingredients in Foggy Day Hearty 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 Foggy Day Hearty Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Foggy Day Hearty 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
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
