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Martha Stewart Vegetable Soup Recipe

Martha Stewart Vegetable Soup Recipe

Love a cozy bowl of soup? This Martha Stewart Vegetable Soup Recipe hits the spot. It's simple and fresh and packed with veggies. Learn how to make Martha Stewart Vegetable Soup at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish or Soup
Cuisine  Southern American
Servings 6
Calories 150 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced (about 1 cup)
  • 2 carrots peeled and sliced (1 cup)
  • 2 celery stalks chopped (1 cup)
  • 3 garlic cloves minced
  • 1 zucchini diced (1 cup)
  • 1 yellow squash diced (1 cup)
  • 2 medium potatoes peeled and cubed (2 cups)
  • 1 can 14 oz diced tomatoes, undrained
  • 4 cups vegetable broth low-sodium
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup fresh spinach chopped
  • 1 cup frozen green beans
  • Fresh parsley for garnish optional

Instructions
 

Prep the Aromatics

  • Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until soft. Stir in minced garlic. Sauté 1 more minute until fragrant. This base builds deep flavor fast.

Add Summer Veggies

  • Toss in diced zucchini and yellow squash. Stir well. Cook for 3-4 minutes. The veggies soften and release juices. This step keeps everything fresh and bright.

Include Potatoes and Tomatoes

  • Add cubed potatoes, diced tomatoes with juice, vegetable broth, thyme, and oregano. Season with salt and pepper. Bring to a boil. Then lower heat to simmer.

Simmer the Soup

  • Cover pot partially. Simmer for 20 minutes. Potatoes should be tender. Stir occasionally. Check broth level—add water if needed. Patience here makes it perfect.

Finish with Greens

  • Stir in spinach and green beans. Cook 5 more minutes until wilted and warm. Taste and adjust seasoning. Turn off heat. Let it rest 2 minutes.

Serve It Up

  • Ladle into bowls. Garnish with fresh parsley. Enjoy hot. Pairs great with crusty bread. Your kitchen smells amazing now!

Notes

  • Use fresh herbs like basil for extra zing.
  • Blend half the soup for creamy texture without cream.
  • Add chickpeas for protein boost.
  • Swap potatoes for sweet potatoes for sweetness.
  • Make it spicy: Add red pepper flakes.
  • Vegan already? Use veggie broth only.
  • Freeze extras in portions for busy nights.
  • Double carrots for natural sweetness.
Keyword Martha Stewart Vegetable Soup Recipe