Herb-Infused Vegetable Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A light, refreshing soup packed with fresh vegetables and herbs, perfect for a healthy lunch or dinner. This soup is low in calories but high in flavor. This general-inspired soups (vegetarian) ready in about 40 minutes pairs tablespoons olive oil, medium, finely diced onion, medium, 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.

Prep: 15 min Cook: 25 min Serves 4 General cuisine 120 cal/serving

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Ingredients

2 tablespoons olive oil
1 medium, finely diced onion
2 medium, peeled and diced carrots
2 stalks, diced celery
3 cloves, minced garlic
4 cups low-sodium vegetable broth
1 medium, diced zucchini
1 medium, diced bell peppers
1 cup, trimmed and cut into 1-inch pieces green beans
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon salt
1/8 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 medium onion, finely diced, and cook for 3-4 minutes until translucent and fragrant.
Step 2: Add 2 medium carrots, peeled and diced, 2 celery stalks, diced, and 3 garlic cloves, minced, and cook for 2 more minutes until aromatic.
Step 3: Pour in 4 cups low-sodium vegetable broth, add 1 medium zucchini, diced, 1 medium bell pepper, diced, 1 cup green beans, trimmed and cut into 1-inch pieces, 1 teaspoon dried thyme, and 1 bay leaf. Bring to a gentle simmer and cook uncovered for 15 minutes.
Step 4: Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove the bay leaf. Stir in 2 tablespoons fresh parsley, chopped, and serve immediately.

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Frequently asked questions

How long does Herb-Infused Vegetable Broth 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 Herb-Infused Vegetable Broth?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Herb-Infused Vegetable Broth?

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 Vegetable Broth 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 Vegetable Broth vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.