Johnson's Rainbow Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, nutrient-packed soup bursting with seasonal vegetables and aromatic herbs, simmered to create a light yet satisfying bowl of nourishment. This american-inspired soups ready in about 55 minutes pairs medium zucchini, medium yellow squash, medium 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.

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 3 medium carrots
• 1 large onion
• 3 cloves garlic
• 4 cups chicken broth
• 1 tsp dill
• 1 tsp oregano
• 1 lemon
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh parsley

Instructions

1. Step 1: Dice zucchini, yellow squash, and carrots into 1/2-inch cubes. Finely chop onion and mince garlic. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until translucent.
2. Step 2: Add carrots and cook for 5 minutes, stirring occasionally. Add zucchini and yellow squash, then stir in minced garlic. Cook for 2 more minutes until fragrant.
3. Step 3: Pour in 4 cups chicken broth, add dill, oregano, salt, and pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes until vegetables are tender.
4. Step 4: Squeeze juice of one lemon into the soup and stir. Taste and adjust seasoning. Stir in fresh parsley just before serving.