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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
