Garden Vegetable Soup

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

A comforting, slow-simmered soup featuring heirloom vegetables and fresh herbs. This american-inspired soups ready in about 45 minutes pairs Carrots, Celery stalks, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 3 medium, peeled and diced Carrots
• 2, diced Celery stalks
• 1, finely chopped Yellow onion
• 2, minced Garlic cloves
• 1 medium, diced Zucchini
• 2 cups, chopped Kale
• 4 cups Vegetable broth
• 1/2 tsp Dried thyme
• 1/4 tsp Dried rosemary
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped yellow onion and cook for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 minced garlic cloves, 3 diced carrots, and 2 diced celery stalks. Cook for 3 minutes until vegetables begin to soften.
3. Step 3: Add 1 diced medium zucchini, 4 cups vegetable broth, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes.
4. Step 4: Add 2 cups chopped kale and continue simmering for 5 more minutes until all vegetables are tender and flavors meld.
5. Step 5: Remove from heat and let rest for 5 minutes before serving. Adjust seasoning with additional salt and pepper if needed.