Johnson's Census Vegetable Soup
A vibrant, herb-infused soup showcasing a rainbow of garden vegetables, representing the diversity counted in every U.S. Census. This american-inspired soups ready in about 50 minutes pairs olive oil, large, diced onion, minced garlic 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
- 2 tbsp olive oil
- 1 large, diced onion
- 2 cloves, minced garlic
- 2, diced carrots
- 2 stalks, diced celery
- 1, diced zucchini
- 1 cup, diced potatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup, chopped kale
- 1 tsp dried oregano
- 1/2 tsp dried basil
- to taste salt
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, then add 1 large diced onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
- Step 2: Add 2 diced carrots, 2 diced celery stalks, 1 diced zucchini, and 1 cup diced potatoes, stirring to coat in oil and cooking for 5 minutes until vegetables soften slightly.
- Step 3: Pour in 1 can (14.5 oz) diced tomatoes and 4 cups vegetable broth, then add 1 tsp dried oregano, 1/2 tsp dried basil, salt, and pepper; bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.
- Step 5: Stir in 1 cup chopped kale and cook for 5 more minutes until wilted; remove from heat and garnish with 1/4 cup fresh chopped parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Census Vegetable Soup take to make?
Total time is about 50 minutes (20 min prep + 30 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 Johnson's Census 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 Johnson's Census 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 Johnson's Census Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Johnson's Census Vegetable Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
