North Wind Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A light, herb-infused soup with seasonal vegetables and lemon, ideal for a refreshing lunch or starter. This american-inspired soups (vegetarian) ready in about 30 minutes pairs olive oil, large, diced onion, peeled and diced carrots 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

• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 cup, diced zucchini
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 cup diced tomatoes
• 1, juiced lemon
• 1 tsp dried thyme
• to taste salt
• for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 minutes until softened.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Pour in 4 cups vegetable broth and bring to a gentle simmer, then add diced zucchini, green beans, and diced tomatoes.
4. Step 4: Simmer for 10 minutes until vegetables are tender, stirring occasionally.
5. Step 5: Stir in 1 cup lemon juice and 1 tsp dried thyme, then season with salt to taste.
6. Step 6: Remove from heat, let sit for 5 minutes to meld flavors, and garnish with fresh parsley before serving.