Slow-Simmered Vegetable Soup with Fresh Herbs
A hearty, nourishing soup simmered with garden-fresh vegetables and a touch of fresh herbs. This american-inspired soups ready in about 65 minutes pairs diced yellow onion, minced garlic, chicken broth 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 medium, peeled and diced into 1/4-inch cubes carrots
- 2 stalks, diced into 1/4-inch cubes celery
- 1, diced yellow onion
- 2 cloves, minced garlic
- 4 cups chicken broth
- 1 cup water
- 3 tablespoons, finely chopped fresh parsley
- 1 tablespoon, finely chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Step 1: In a large pot, heat 1 tablespoon of oil over medium heat. Add 2 diced medium carrots, 2 diced celery stalks, and 1 diced yellow onion. Cook for 8 minutes until softened, stirring occasionally.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 4 cups chicken broth, 1 cup water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer and cook for 20 minutes.
- Step 3: Stir in 3 tablespoons fresh parsley and 1 tablespoon fresh dill. Simmer for an additional 5 minutes. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Vegetable Soup with Fresh Herbs take to make?
Total time is about 65 minutes (25 min prep + 40 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 Fresh Herbs?
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 diced yellow onion from drying out.
Can I substitute ingredients in Slow-Simmered Vegetable Soup with Fresh Herbs?
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 Fresh Herbs 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 Fresh Herbs?
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
- ★★★★★
Absolutely wonderful.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
