Slow-Simmered Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Hearty soup simmered with seasonal vegetables, herbs, and vegetable broth for a comforting meal. This mediterranean-inspired soups ready in about 45 minutes pairs olive oil, medium, diced onion, medium, diced 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 medium, diced onion
• 2 medium, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 cup, frozen fresh peas
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 4 cups vegetable broth, 1 (14 oz) can diced tomatoes, 1 cup green beans, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Step 4: Cover and simmer for 20 minutes, then stir in 1 cup frozen peas. Cook uncovered for 5 more minutes until vegetables are tender.