Park Hill Garden Vegetable Soup

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

A hearty, herb-infused soup made with seasonal vegetables from Colorado gardens, simmered to perfection. This american-inspired soups (vegetarian) ready in about 65 minutes pairs olive oil, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 2 cups, diced zucchini
• 1 cup, diced potatoes
• 1 cup, chopped kale
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until translucent and golden around the edges.
2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves to the pot, and cook for 5 minutes until vegetables soften and release their aroma.
3. Step 3: Pour in 4 cups vegetable broth, add 2 cups diced zucchini, 1 cup diced potatoes, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, and season with salt and pepper to taste. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Step 4: Stir in 1 cup chopped kale and cook for 5 minutes until wilted and bright green.
5. Step 5: Finish with 1 tbsp lemon juice and adjust seasoning. Serve hot with crusty bread.