Low-Simmered Vegetable Soup
A gentle simmer of seasonal vegetables in low-sodium broth, yielding a comforting bowl with minimal effort. This american-inspired soups (low-sodium) ready in about 60 minutes pairs medium, diced onion, peeled and diced carrots, stalks, diced celery 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
- 1 medium, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 1 medium, peeled and diced potato
- 4 cups low-sodium vegetable broth
- 1/2 cup frozen peas
- 1/4 cup, chopped fresh dill
- 2 tbsp olive oil
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-low heat. Add 1 medium diced onion, 2 peeled and diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until softened but not browned.
- Step 2: Add 1 medium peeled and diced potato and 4 cups low-sodium vegetable broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30 minutes until potatoes are tender.
- Step 3: Stir in 1/2 cup frozen peas and 1/4 cup chopped fresh dill. Cook uncovered for 5 minutes until peas are heated through. Season with 1/4 tsp black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Simmered Vegetable Soup take to make?
Total time is about 60 minutes (15 min prep + 45 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 Low-Simmered 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 medium, diced onion from drying out.
Can I substitute ingredients in Low-Simmered 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 Low-Simmered 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.
Is Low-Simmered Vegetable Soup low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Finally found a vegetable soup that doesn’t taste like water! The herbs made it magical.
- ★★★★★
My family requested this for dinner three nights in a row—simple but deeply satisfying.
- ★★★★★
Perfect for cold weather; the low simmer made the flavors so rich without effort.
