Nurse's Restorative Vegetable Soup

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

A soothing, nutrient-packed soup with layered vegetables and herbs, designed for easy preparation and balanced comfort like a nurse's restorative care. This american-inspired soups (vegetarian) ready in about 40 minutes pairs Olive oil, large Carrot, stalks Celery 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

• 2 tbsp Olive oil
• 1 large Carrot
• 2 stalks Celery
• 1/2 cup Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 2 medium Potatoes
• 1 cup Green beans
• 2 cups Kale
• 1 tsp Thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion, 1 large diced carrot, and 2 diced celery stalks, cooking for 5 minutes until softened and fragrant.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 tsp dried thyme.
3. Step 3: Pour in 4 cups vegetable broth and add 2 peeled and diced medium potatoes. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes until potatoes are tender.
4. Step 4: Add 1 cup trimmed and cut green beans and 2 cups chopped kale, continuing to simmer for 5 minutes until greens wilt and are tender.
5. Step 5: Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Taste and adjust seasoning if needed. Serve hot.