Slow-Simmered Harvest Vegetable Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, slow-simmered soup featuring seasonal vegetables and herbs, reminiscent of a home-cooked meal from a well-stocked kitchen. This American-inspired slow-cooker recipe (vegetarian), ready in about 380 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, 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 tablespoons olive oil
• 1 large, diced onion
• 2 medium, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups low-sodium vegetable broth
• 2 cups, diced potatoes
• 1 cup, diced zucchini
• 1 cup, chopped kale
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5-7 minutes until softened and onions are translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 4 cups low-sodium vegetable broth, 2 cups diced potatoes, 1 cup diced zucchini, 1 teaspoon dried thyme, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Step 3: Bring to a simmer, then reduce heat to low. Cover and simmer for 6 hours in a slow cooker, or until potatoes are tender. Stir in 1 cup chopped kale and cook for 10 more minutes until kale is wilted and tender.