Northwest Indiana Hearty Vegetable Soup
A comforting, localized vegetable soup inspired by the spirit of community in Northwest Indiana, featuring fresh seasonal produce and warming herbs. This american-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, medium, diced yellow onion, medium, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 1 medium, diced yellow onion
- 2 medium, sliced carrots
- 2, sliced celery stalks
- 3, minced garlic cloves
- 2 medium, peeled and diced russet potatoes
- 14 oz diced tomatoes (canned)
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5 minutes until the vegetables soften and the onion becomes translucent.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 2 medium peeled and diced russet potatoes, 14 oz canned diced tomatoes with their juice, 1 cup trimmed and cut green beans, and 6 cups vegetable broth. Stir to combine.
- Step 4: Season with 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the potatoes and green beans are tender.
- Step 5: Remove the bay leaf, adjust seasoning if needed, and stir in 2 tbsp chopped fresh parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northwest Indiana Hearty Vegetable Soup take to make?
Total time is about 50 minutes (15 min prep + 35 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 Northwest Indiana Hearty 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 olive oil from drying out.
Can I substitute ingredients in Northwest Indiana Hearty 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 Northwest Indiana Hearty Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Northwest Indiana Hearty Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
