Miller's Hearty Vegetable Soup

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

A nourishing, one-pot soup packed with seasonal vegetables and beans for a satisfying meal. This american-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, medium carrots, stalks celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 tbsp olive oil
• 2 medium carrots
• 2 stalks celery
• 1 medium red onion
• 2 cloves garlic
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans
• 1 cup green beans
• 2 cups fresh spinach
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced carrots, celery, and onion; cook for 5-7 minutes until softened and slightly caramelized.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant. Stir in diced tomatoes (with juice), vegetable broth, drained kidney beans, green beans, and dried thyme. Bring to a gentle simmer.
3. Step 3: Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender. Stir in fresh spinach and cook for 2 minutes until wilted. Season with salt and black pepper until flavors meld.