Kern's Garden Vegetable Soup
A hearty soup featuring garden vegetables and a hint of floral note, reminiscent of Akron's family-owned greenhouses. This soups ready in about 45 minutes pairs diced carrots, diced celery, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 cup diced potatoes
- 2 cloves minced garlic
- 4 cups vegetable broth
- 1 tbsp chopped fresh dill
- 2 tbsp edible nasturtium flowers
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
- Step 2: Add 1/2 cup diced onion, 1/2 cup diced celery, and 1 cup diced carrots; sauté for 5 minutes until softened and onions are translucent.
- Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 4: Add 1 cup diced potatoes and 4 cups vegetable broth, then bring to a gentle boil.
- Step 5: Reduce heat to low, cover, and simmer for 20 minutes until all vegetables are tender when pierced with a fork.
- Step 6: Stir in 1 tbsp fresh dill, 2 tbsp edible nasturtium flowers, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
- Step 7: Simmer uncovered for 5 more minutes to allow flavors to meld, then serve hot with extra dill for garnish.
Frequently asked questions
How long does Kern's Garden Vegetable Soup take to make?
Total time is about 45 minutes (15 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 Kern's Garden 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 diced carrots from drying out.
Can I substitute ingredients in Kern's Garden 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 Kern's Garden Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 should I serve with Kern's Garden Vegetable Soup?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
