Sunbeam Vegetable Broth
A vibrant, clear soup bursting with fresh garden vegetables and herbs, designed to brighten your day with every spoonful. This soups ready in about 35 minutes pairs olive oil, medium, diced (1 cup) onion, sliced (1/4 inch thick, 1 cup) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 1 tbsp olive oil
- 1 medium, diced (1 cup) onion
- 2, sliced (1/4 inch thick, 1 cup) carrots
- 2 stalks, sliced (1/4 inch thick, 1 cup) celery
- 3 cups low-sodium vegetable broth
- 1 cup fresh, chopped parsley
- 1, zested (1 tbsp) and juiced (2 tbsp) lemon
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion, 1 cup sliced carrots, and 1 cup sliced celery. Sauté for 5-7 minutes until vegetables are softened and fragrant.
- Step 2: Add 3 cups vegetable broth, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes.
- Step 3: Stir in 1 cup chopped parsley, 1 tbsp lemon zest, and 2 tbsp lemon juice. Cook for 2 minutes, then remove from heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam Vegetable Broth take to make?
Total time is about 35 minutes (15 min prep + 20 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 Sunbeam Vegetable Broth?
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 olive oil from drying out.
Can I substitute ingredients in Sunbeam Vegetable Broth?
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 Sunbeam Vegetable Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 should I serve with Sunbeam Vegetable Broth?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order vegetarian delivery again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
