Johnson's Harvest Vegetable Soup

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

A comforting bowl of seasonal vegetables simmered in a rich broth with a hint of smoked paprika, perfect for chilly evenings. This American-inspired soup recipe, ready in about 50 minutes, pairs carrots, potatoes, celery stalks 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

• 3 medium carrots
• 2 medium potatoes
• 3 celery stalks
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp finely chopped fresh parsley

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

Instructions

1. Step 1: Peel and dice 3 medium carrots and 2 medium potatoes into 1/2-inch cubes, then finely chop 3 celery stalks.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat, add the diced carrots, potatoes, and celery, and cook for 5 minutes until slightly softened.
3. Step 3: Add 4 cups chicken broth, 1 can diced tomatoes (undrained), 1 tsp smoked paprika, and 1/2 tsp dried thyme, then bring to a gentle simmer and cook for 25 minutes until vegetables are fork-tender.
4. Step 4: Season with 1/2 tsp salt and stir in 2 tbsp fresh parsley, cooking for 2 more minutes until fragrant.