Sunbeam Vegetable Soup
A vibrant, clear broth infused with fresh seasonal vegetables and herbs, perfect for a light lunch that brightens the soul. This mediterranean-inspired soups ready in about 40 minutes pairs olive oil, medium, finely chopped onion, minced garlic 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
- 2 tbsp olive oil
- 2 medium, diced into 1/4-inch pieces carrots
- 2 stalks, diced into 1/4-inch pieces celery
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 4 cups low-sodium vegetable broth
- 1 medium, diced into 1/4-inch pieces zucchini
- 1 cup, halved cherry tomatoes
- 2 tbsp, chopped fresh dill
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 medium diced carrots, 2 stalks diced celery, and 1 medium finely chopped onion, sautéing for 5 minutes until softened and the onion is translucent.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Pour in 4 cups low-sodium vegetable broth and bring to a gentle simmer. Add 1 medium diced zucchini and 1 cup halved cherry tomatoes, then season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Simmer uncovered for 15 minutes until vegetables are tender.
- Step 4: Stir in 2 tbsp chopped fresh dill and 1 tbsp lemon juice. Taste and adjust seasoning if needed. Serve hot.
Frequently asked questions
How long does Sunbeam Vegetable Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Soup?
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 Soup?
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 Soup 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 goes well with Sunbeam Vegetable Soup?
Mediterranean 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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
