Martha Stewart’s Everyday Vegetable Soup is a simple, nourishing classic designed for real life. Made with onions or leeks, celery, tomatoes, broth, and a generous mix of vegetables, this soup is flexible, comforting, and endlessly adaptable. It’s the kind of recipe you can make year-round—using whatever vegetables you have on hand—yet it always tastes wholesome and satisfying.
Why Everyone Will Love This Recipe
- Uses basic pantry and freezer vegetables
- Light, healthy, and naturally comforting
- Easy to customize with seasonal produce
- Great for meal prep and make-ahead lunches
- A timeless, no-frills soup you’ll return to often
What Is Everyday Vegetable Soup?
This soup is Martha Stewart’s answer to a reliable, all-purpose vegetable soup—nothing fancy, nothing complicated. Aromatics are gently sautéed, tomatoes and broth build the base, and mixed vegetables finish the dish. The result is clean, balanced, and deeply practical, perfect for weeknight dinners or resetting after heavier meals.
Cooking Tips
- Slice vegetables evenly so they cook at the same rate.
- Use leeks for a milder, sweeter flavor; onions for a heartier base.
- Frozen vegetables work beautifully and save prep time.
- Simmer uncovered to let flavors concentrate.
- Taste and season again at the end—vegetable soups love salt.
Frequently Asked Questions
Can I use frozen vegetables?
Yes. Frozen mixed vegetables are ideal here and require no thawing.
Is this soup vegetarian?
It can be. Use vegetable broth instead of chicken broth.
Can I add pasta or beans?
Absolutely. Small pasta, white beans, or lentils are great additions.
How do I make it heartier?
Add diced potatoes, barley, or a Parmesan rind while simmering.
Does this soup taste better the next day?
Yes—like most soups, the flavors deepen overnight.
How to Store
Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
How to Freeze
Freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat until hot.
Ingredients
- 2 Tbsp olive oil
- 2 cups chopped onions or thinly sliced leeks (whites only)
- 1 cup thinly sliced celery
- 2 tsp Italian seasoning
- Coarse salt and ground pepper
- 1 can (28 oz) diced tomatoes, with juice
- 3 cans (14½ oz each) reduced-sodium vegetable or chicken broth
- 1 Tbsp tomato paste
- 3 cups water
- 8 cups mixed fresh or frozen vegetables (carrots, corn, green beans, lima beans, etc.)
How to Make Martha Stewart's Everyday Vegetable Soup
- Sauté the aromatics: Heat the olive oil in a large stockpot over medium heat. Add the onions (or leeks), celery, and Italian seasoning. Season with coarse salt and ground pepper.
- Soften the vegetables: Cook, stirring frequently, until the onions/leeks are translucent and softened, about 5 to 8 minutes. (You’re not looking for browning—just a gentle sweat.)
- Build the base: Stir in the diced tomatoes with their juices, the broth, and the tomato paste. Add 3 cups of water and stir well so the tomato paste dissolves into the liquid.
- Simmer: Bring the soup to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 20 minutes, stirring once in a while, so the flavors concentrate.
- Add the vegetables: Stir in the mixed vegetables (fresh or frozen). Return the soup to a simmer.
- Cook until tender: Continue simmering uncovered for 20 to 25 minutes, stirring occasionally, until all vegetables are tender (taste a carrot or green bean to check).
- Final seasoning: Taste the soup and adjust with more salt and pepper as needed. If you want a slightly richer tomato flavor, you can stir in an extra spoonful of tomato paste.
- Serve: Ladle into bowls and serve hot. (Optional: finish with a drizzle of olive oil or a sprinkle of Parmesan if you like.)
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