Simmered Garden Vegetable Soup with Fresh Parsley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, aromatic soup simmered with garden-fresh vegetables and finished with a vibrant burst of fresh parsley for a spring-inspired meal. This international-inspired soups ready in about 55 minutes pairs medium (100g) Carrots, stalks (50g) Celery, medium (100g) Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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.

Prep: 20 min Cook: 35 min Serves 4 International cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 medium diced carrots, 2 diced celery stalks, 1 medium diced onion, and 2 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  2. Step 2: Add 1 medium diced potato, 1 cup trimmed green beans, 4 cups vegetable broth, 1 bay leaf, 1 tsp thyme, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, reduce heat, and simmer uncovered for 25 minutes until vegetables are tender.
  3. Step 3: Remove bay leaf. Stir in 2 tbsp chopped parsley. Taste and adjust seasoning. Serve hot in bowls with extra parsley for garnish.

Frequently asked questions

How long does Simmered Garden Vegetable Soup with Fresh Parsley take to make?

Total time is about 55 minutes (20 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 Simmered Garden Vegetable Soup with Fresh Parsley?

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 medium (100g) carrots from drying out.

Can I substitute ingredients in Simmered Garden Vegetable Soup with Fresh Parsley?

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 Simmered Garden Vegetable Soup with Fresh Parsley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Simmered Garden Vegetable Soup with Fresh Parsley?

International soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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