Independence Vegetable Soup
A vibrant, slow-simmered soup featuring seasonal vegetables and fresh herbs. This American-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs carrots, celery stalks, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 medium carrots
- 2 celery stalks
- 1 medium zucchini
- 4 cups chicken broth
- 15 oz diced tomatoes
- 1 cup diced potatoes
- 1 tbsp fresh thyme
- 1 tsp dried basil
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Equipment for this recipe
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Instructions
- Step 1: Dice carrots, celery, and zucchini into 1/2-inch cubes. Sauté in 1 tbsp olive oil over medium heat for 5 minutes until slightly tender.
- Step 2: Add potatoes, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are fork-tender.
- Step 3: Stir in fresh thyme and dried basil. Cook uncovered for 5 more minutes until flavors meld. Season with salt and pepper to taste.
