Jones's Hearty Garden Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A nourishing, one-pot soup bursting with seasonal vegetables and herbs, simmered to perfection for a comforting bowl of home cooking. This american-inspired soups ready in about 40 minutes pairs diced into 1/2-inch cubes celery stalks, medium, finely diced onion, minced garlic cloves 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 medium, diced into 1/2-inch cubes carrots
• 2, diced into 1/2-inch cubes celery stalks
• 1 medium, finely diced onion
• 2, minced garlic cloves
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp dill weed
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat a large pot over medium heat, add 1 tbsp olive oil, and cook 2 diced carrots, 2 diced celery stalks, and 1 finely diced onion for 5 minutes until softened, stirring frequently.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, then pour in 4 cups chicken broth and 1 can (14.5 oz) diced tomatoes, stirring to combine.
3. Step 3: Bring to a gentle simmer, add 1/2 tsp dill weed, 1/4 tsp kosher salt, and 1/8 tsp black pepper, and cook uncovered for 25 minutes until vegetables are tender and flavors meld.