Martha Stewart​ Vegetable Soup

This easy Martha Stewart​ vegetable soup is a comforting and nutritious meal, perfect for chilly days. Made with a mix of fresh and frozen veggies, a rich tomato broth, and simple pantry staples, it’s packed with flavor. Enjoy it as a light lunch or a hearty dinner—feel free to swap in your favorite vegetables for a delicious homemade touch!

Ingredients Needed

• 2 tbsp olive oil
• 2 cups / 300g chopped onions (or thinly sliced leeks, whites only)
• 1 cup / 120g thinly sliced celery
• 2 tsp Italian seasoning
• Salt and black pepper, to taste
• 3 cans (14.5 oz / 410g each) reduced-sodium vegetable or chicken broth
• 1 can (28 oz / 800g) diced tomatoes, with juice
• 1 tbsp tomato paste
• 8 cups / 1.2kg mixed fresh or frozen vegetables (carrots, corn, green beans, lima beans, peas, potatoes, zucchini—cut larger veggies into bite-sized pieces)

How To Make Martha Stewart​ Vegetable Soup

1. Heat the oil and sauté the vegetables: Heat the olive oil in a large stockpot over medium heat. Add the onions or leeks, celery, and Italian seasoning. Season with salt and pepper.
2. Cook until softened: Stir frequently and cook for 5-8 minutes until the onions turn translucent.
3. Add liquids and simmer: Pour in the broth, diced tomatoes with their juice, tomato paste, and 3 cups / 700ml of water. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 20 minutes.
4. Add the vegetables and cook until tender: Stir in the mixed vegetables and bring back to a simmer. Cook uncovered for another 20-25 minutes until all vegetables are tender.
5. Season and serve: Taste and adjust salt and pepper as needed. Serve hot, or let it cool completely before storing.

Recipe Tips

• Sauté for Extra Flavor: Cooking the onions, celery, and seasoning until soft helps bring out their sweetness and adds a deep, rich flavor to the soup. Don’t rush this step!
• Use Fresh or Frozen Veggies: Fresh vegetables add great texture, but frozen ones work just as well and save time. No need to thaw—just add them straight to the pot.
• Adjust the Broth Thickness: If you like a thicker soup, reduce the amount of added water. For a lighter consistency, add more broth as needed.
• Season at the End: Vegetables absorb flavors as they cook, so always taste and adjust the seasoning just before serving to get the best balance.
• Make It a Meal: Add cooked beans, lentils, or shredded chicken for extra protein, or serve with crusty bread for a heartier dish.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover vegetable soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Pour the cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
• Reheat: Pour the soup into a pot and warm over medium heat for 5–10 minutes, stirring occasionally, until heated through. Add a splash of water or broth if it has thickened.

Nutrition Facts

Serving Size: 1 bowl (out of 8 servings)

• Calories: 175
• Total Fat: 5.4g
• Saturated Fat: 0.7g
• Cholesterol: 0mg
• Sodium: 977mg
• Potassium: 900.7mg
• Total Carbohydrate: 29g
• Dietary Fiber: 7.6g
• Sugars: 15.1g
• Protein: 6.9g

Check out More Recipes:

• Martha Stewart​ Cream Of Broccoli Soup
• Martha Stewart​ Cream Of Mushroom Soup
• Martha Stewart French Onion Soup​
• Martha Stewart Chicken Soup