One-Pot Harvest Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant, aromatic soup featuring seasonal root vegetables simmered in a fragrant broth, ready in under an hour. This american-inspired soups ready in about 50 minutes pairs olive oil, large, diced onion, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 large, diced onion
• 3, sliced carrots
• 2 stalks, diced celery
• 2 cloves, minced garlic
• 2 medium, diced potatoes
• 4 cups beef broth
• 1 cup chicken broth
• 2 cups, chopped kale
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, add 1 large onion, diced, and cook for 5 minutes until softened. Add 3 carrots, sliced, and 2 celery stalks, diced, and cook for 5 minutes more.
2. Step 2: Add 2 cloves garlic, minced, and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 medium potatoes, diced, 4 cups beef broth, 1 cup chicken broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 20 minutes until the potatoes are tender.
4. Step 4: Stir in 2 cups kale, chopped, and cook for 5 more minutes until the kale is wilted.