Slow-Simmered Vegetable Soup with Dill
A simple, nourishing soup simmered with fresh vegetables and a bright dill note, ideal for a quick weeknight meal. This american-inspired soups ready in about 50 minutes pairs tablespoons olive oil, diced onion, diced carrot 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 tablespoons olive oil
- 1, diced onion
- 2, diced carrot
- 2 stalks, diced celery
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 2 medium, diced potato
- 1 cup, trimmed green beans
- 1 tablespoon, chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 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. Cook for 8-10 minutes until softened, stirring occasionally.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Pour in 4 cups vegetable broth, add 2 diced potatoes, 1 cup trimmed green beans, 1 tablespoon chopped fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer.
- Step 4: Cover and cook for 25-30 minutes until potatoes are tender.
- Step 5: Adjust seasoning and serve warm.
Frequently asked questions
How long does Slow-Simmered Vegetable Soup with Dill take to make?
Total time is about 50 minutes (15 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 Slow-Simmered Vegetable Soup with Dill?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Vegetable Soup with Dill?
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 Slow-Simmered Vegetable Soup with Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Vegetable Soup with Dill?
American 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.
What others are saying
- ★★★★★
My kids begged for seconds—packed with veggies and so comforting. Made it twice this week!
- ★★★★★
This soup transformed my weeknight dinners! The slow cooking made the veggies so flavorful, and the dill was divine.
- ★★★★☆
Ideal for cold days. The dill added a fresh note without overwhelming the vegetables.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
