Homemade Rustic Vegetable Soup with Herb Infusion

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A comforting homemade vegetable soup brimming with fresh garden vegetables and aromatic herbs simmered slowly to develop deep flavor. This Mediterranean-inspired sushi recipe (vegetarian), ready in about 55 minutes, pairs extra virgin olive oil, yellow 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 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 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 2 medium, sliced 1/4 inch thick carrots
• 2, chopped celery stalks
• 3, minced garlic cloves
• 1 can (14 oz) diced tomatoes
• 1 large, peeled and diced into 1/2 inch cubes potato
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 6 cups vegetable broth
• 1 tbsp, chopped fresh thyme
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 sliced carrots, and 2 chopped celery stalks. Sauté for 5-6 minutes until vegetables soften and onions turn translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring frequently to prevent burning.
3. Step 3: Pour in 1 can (14 oz) diced tomatoes with juices and add 1 large peeled and diced potato, 1 cup trimmed and cut green beans, and 6 cups vegetable broth. Stir to combine.
4. Step 4: Add 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring the soup to a gentle boil over high heat.
5. Step 5: Reduce heat to low and simmer uncovered for 30 minutes until potatoes are tender and flavors meld together.
6. Step 6: Remove the bay leaf, adjust seasoning with additional salt and pepper if needed, and serve hot.