there are days when even boiling water feels like too much.
this wasn’t one of those.
this was a “chop something, stir something, feel something” kind of day.
so i pulled out the leeks, the limp celery, and a bag of frozen peas that had been in the freezer since october.
opened a can of tomatoes with a butter knife.
measured nothing.
martha’s soup is neat.
mine was survival.
and it worked.
What the Original Looked Like
martha makes hers with broth and order.
leeks or onions sautéed till soft.
celery. seasoning. tomato paste.
a mix of fresh or frozen veg, simmered just so.
she simmers uncovered like a woman with time.
gives it twenty minutes here, twenty there.
it’s wholesome. clean. dependable.
and honestly?
i needed that.
What I Did Differently
used onions because the leeks were gone.
burned the celery a little.
added a splash of white wine that was open on the counter.
forgot the tomato paste—added more canned tomatoes instead.
threw in lima beans even though no one likes them.
they still belong.
The Way It Happened in My Kitchen
oil in the pot.
onions in.
celery softening slow while the windows fogged up.
i seasoned with my gut—not the measuring spoons.
stirred the broth, the tomatoes, the water.
let it simmer like it was thinking about something.
then dumped in every vegetable that looked like it had a story.
peas. corn. green beans. a soft zucchini.
it cooked quiet.
the kind of quiet that tastes warm when you sip it.
A Few Things I Learned
vegetable soup forgives.
forgot the thyme? fine.
used frozen instead of fresh? still worked.
and it doesn’t need to be hot when you eat it.
just honest.
What I Did With the Extras
froze two containers.
left one on mae’s doorstep in a thermos with a note that said “eat me first.”
she texted back: “tastes like when you used to hum over the stove.”
i didn’t know i did that.
Would I Make It Again?
yes.
especially on days that start too loud and need something soft at the end.
That’s As Much As I Remember
the broth was tomato-rich.
the potatoes fell apart a little.
and i didn’t want anything else when it was done.
if you want something to dunk into it, i made her buttermilk biscuits once. messy. perfect. so good with soup.
FAQs
no. i forgot it. just use more diced tomatoes or a little ketchup if you want.
yes. they’re fine. honest. no need to thaw.
vegetable or chicken. low-sodium if you’re watching. rich if you’re sad.
yes. lentils. rice. a broken spaghetti noodle. just cook them till soft.
like a dream. freeze flat. reheat in a pot. add a splash of broth to wake it up.
Martha Stewart’s Vegetable Soup – Nell’s Version
Description
a brothy, hearty, no-fuss vegetable soup that tastes like you took care of yourself. full of real things. and time.
Ingredients
Instructions
- Sauté the base. heat olive oil in a big pot. add onions and celery. season with salt, pepper, italian herbs. let it soften. don’t rush.
- Add the liquids. stir in the broth, tomatoes, tomato paste (if you remember it), and water. bring it to a boil. then down to a simmer.
- Simmer slow. give it twenty minutes. let it think.
- Add the vegetables. frozen, fresh—doesn’t matter. throw them in. simmer another 20–25 minutes until soft.
- Taste + serve. adjust seasoning. eat warm. or let it cool. or freeze for a later ache.