Herb-Infused Low-Sodium Vegetable Soup
A comforting, nutrient-rich soup made with garden-fresh vegetables and herbs, carefully prepared without added salt to highlight the natural flavors. This soup recipe (low-sodium), 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, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 4 cups low-sodium vegetable broth
- 2 cups broccoli florets
- 1 cup, diced zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/4 cup, chopped fresh parsley
- 1, zested and juiced lemon
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 peeled and diced carrots, and 2 diced celery stalks, then cook for 5 minutes until softened and fragrant.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute more until aromatic, being careful not to brown the garlic.
- Step 3: Pour in 4 cups low-sodium vegetable broth, then add 2 cups broccoli florets, 1 cup diced zucchini, 1 cup trimmed and cut green beans, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf. Bring to a gentle simmer and cook for 15 minutes until vegetables are tender.
- Step 4: Stir in 1/4 cup chopped fresh parsley and the zest and juice of 1 lemon, then remove the bay leaf. Adjust seasoning with additional herbs if desired, but do not add salt as the recipe is low-sodium.
Frequently asked questions
How long does Herb-Infused Low-Sodium Vegetable Soup take to make?
Total time is about 45 minutes (20 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 Herb-Infused Low-Sodium 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 Herb-Infused Low-Sodium 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 Herb-Infused Low-Sodium 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.
Is Herb-Infused Low-Sodium Vegetable Soup low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
