Martha'S Vegetable Soup Recipe

Name: Martha'S Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; cans (14.5 ounces each) reduced-sodium vegetable or chicken broth; 1; can (28 ounces) diced tomatoes, with juice; 1; tablespoon tomato paste; 8; cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Servings: persons

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
cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
1
can (28 ounces) diced tomatoes, with juice
1
tablespoon tomato paste
8
cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

1
1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
2
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
3
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
4
Note: Freeze this thick and chunky soup now, and you'll have the makings of quick and nutritious meals for months to come. Place soup in small containers, and then pull out only what you need; there's no need to thaw the soup before reheating.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2, tablespoons olive oil, 2, cups chopped onions or thinly sliced leeks (whites only), and more.

Yes, Martha'S Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Martha'S Vegetable Soup

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