Williams' Hearty Garden Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, nutrient-packed soup featuring seasonal vegetables simmered in herb-infused broth for a wholesome meal. This american-inspired soups (vegetarian) ready in about 45 minutes pairs Olive oil, Onion, 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 tbsp Olive oil
• 1 medium, diced Onion
• 2 medium, diced Carrot
• 2 stalks, diced Celery
• 2 cloves, minced Garlic
• 1 medium, diced Zucchini
• 1 cup, trimmed and cut Green beans
• 2 medium, diced Potatoes
• 4 cups Vegetable broth
• 1 Bay leaf
• 1 tsp Dried thyme
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 diced zucchini, 1 cup trimmed green beans, 2 diced potatoes, 4 cups vegetable broth, 1 bay leaf, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender.
4. Step 4: Discard bay leaf and stir in 2 tbsp chopped fresh parsley just before serving.