Slow-Simmered Vegetable Soup with Caraway

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A deeply comforting soup simmered with seasonal vegetables and caraway seeds, capturing the essence of rustic Spanish home cooking with minimal ingredients. This spanish-inspired soups ready in about 45 minutes pairs olive oil, medium, chopped onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, chopped onion
• 2 medium, peeled and diced carrots
• 2 stalks, diced celery
• 1 medium, peeled and diced potato
• 1/2 cup, trimmed and cut into 1-inch pieces green beans
• 4 cups vegetable broth
• 1/2 tsp caraway seeds
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium onion, 2 diced peeled medium carrots, and 2 diced celery stalks, and cook for 5-7 minutes until softened and onions are translucent.
2. Step 2: Stir in 1 diced peeled medium potato, 1/2 cup trimmed green beans cut into 1-inch pieces, 4 cups vegetable broth, 1/2 tsp caraway seeds, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a gentle simmer.
3. Step 3: Reduce heat to low, cover, and simmer for 25-30 minutes until vegetables are tender. Stir in 1 tbsp fresh chopped parsley just before serving.