Martha Stewart Vegetable Soup Recipe

This Martha Stewart Vegetable Soup Recipe is a hearty and comforting meal, which includes diced tomatoes and a mix of fresh or frozen vegetables. It’s a classic, foolproof recipe, perfect for cold days or healthy meal prep—ready in about 1 hour and 5 minutes.

Martha Stewart Vegetable Soup Recipe Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions or thinly sliced leeks (whites only)
• 1 cup thinly sliced celery
• 2 teaspoons Italian seasoning
• Coarse salt and ground pepper
• 3 (14½-ounce) cans reduced-sodium vegetable broth or chicken broth
• 1 (28-ounce) can diced tomatoes, with juice
• 1 tablespoon tomato paste
• 8 cups mixed fresh or frozen vegetables (carrots, corn, green beans, lima beans, peas, potatoes, zucchini — cut into small pieces if needed)

How To Make Martha Stewart Vegetable Soup Recipe

1. Sauté aromatics and seasoning: Heat olive oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning. Season with salt and pepper. Stir frequently and cook until onions are translucent, about 5 to 8 minutes.
2. Add broth and tomatoes: Pour in the broth, diced tomatoes with their juice, tomato paste, and 3 cups water. Stir well and bring the mixture to a boil.
3. Simmer the base: Once boiling, reduce the heat and simmer uncovered for 20 minutes to develop flavor.
4. Add vegetables: Stir in the mixed vegetables and return to a simmer. Cook uncovered until all vegetables are tender, about 20 to 25 minutes.
5. Finish and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot or allow to cool completely before storing.

Recipe Tips

• Can I use only fresh or only frozen vegetables?
  Yes, either works. Just cut fresh vegetables into uniform, bite-size pieces for even cooking.
• How to add protein:
  Add cooked beans, shredded chicken, or lentils for extra protein and heartiness.
• Best vegetables to use:
  Carrots, potatoes, green beans, peas, corn, and zucchini are great options. Avoid leafy greens or soft vegetables that cook too quickly.
• How to thicken vegetable soup:
  Let it simmer longer uncovered, or mash a few of the potatoes and stir them in for a thicker texture.
• Can I make this soup ahead?
  Yes, it stores and reheats beautifully—perfect for meal prep.

What To Serve With Vegetable Soup

This warming soup pairs well with simple sides. Try it with:

• Crusty bread or garlic toast
• Grilled cheese or panini
• A green salad with vinaigrette
• Cornbread
• Roasted sweet potatoes

How To Store Vegetable Soup

Refrigerate:
Cool completely and store in airtight containers for up to 5 days.

Freeze:
Freeze in individual portions or a large container for up to 3 months. Leave space in the container for expansion. Thaw in the fridge and reheat on the stovetop.

Vegetable Soup Nutrition Facts

• Calories: ~150
• Fat: 5g
• Carbohydrates: 22g
• Fiber: 5g
• Sugar: 9g
• Protein: 4g
• Sodium: 500mg

Nutrition information is estimated and may vary based on vegetables and broth used.

FAQs

Can I make this in a slow cooker?
Yes—combine all ingredients except delicate vegetables and cook on low for 6–8 hours. Add peas and zucchini in the last 30 minutes.

Is this soup vegan?
Yes, if you use vegetable broth and skip any animal-based additions.

How do I make it spicier?
Add red pepper flakes or a dash of hot sauce when sautéing the onions.

Can I blend this soup?
Yes, blend partially or fully with an immersion blender for a creamier texture.

Try More Recipes:

• Martha Stewart Butternut Squash Soup Recipe
• Martha Stewart Turkey Brine Recipe
• Martha Stewart French Onion Soup Recipe