Name: Customizable Vegetable Soup
Prep time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 cup chopped onion or other allium (leeks, shallots, scallions); 1 tablespoon minced garlic (from 3 cloves); 0.75 cup diced carrot; 0.5 cup diced celery; Kosher salt; 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional; 1 tablespoon tomato paste, optional; 1 Parmesan rind (optional), plus finely grated Parmesan for serving; 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes; 8 cups low-sodium chicken or vegetable broth, or water; 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn; 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes; 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard; Fresh herbs, such as flat-leaf parsley or basil, for serving; Simple Crostini , for serving

Customizable Vegetable Soup

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Every cook needs an easy, delicious vegetable soup that they can make with any vegetables they have on hand.

Martha Stewart Test Kitchen

and

Sarah Carey

Updated on June 27, 2023

Prep Time:

35 mins

Total Time:

50 mins

Yield:

10 cups

If there's food more suited for cold weather than a steaming pot of vegetable soup, we have yet to find it. But too many of the versions out there are bland and uninspiring, with limp, insipid vegetables. That's why we came up with this handy choose-your-own-adventure formula. No matter what type of vegetables you use, it yields a big batch of soup that's full of flavor and texture. It's the kind of nourishing meal that the whole family will be happy to eat all season long, especially if served alongside a couple of crostini. Follow our recipe and general guidelines below, and remember, don't stress—soup is as forgiving as it is versatile.

Use vegetable broth or water to make this recipe vegetarian, and omit the Parmesan to make it vegan.

homemade vegetable soup with toasted bread on cutting board — Marcus Nilsson

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup chopped onion or other allium (leeks, shallots, scallions)
1 tablespoon minced garlic (from 3 cloves)
¾ cup diced carrot
½ cup diced celery
Kosher salt
1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
1 tablespoon tomato paste, optional
1 Parmesan rind (optional), plus finely grated Parmesan for serving
2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
8 cups low-sodium chicken or vegetable broth, or water
1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
Fresh herbs, such as flat-leaf parsley or basil, for serving
Simple Crostini, for serving

Directions

Saute aromatics:

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
Deepen the base:

Stir in oregano or thyme and/or tomato paste or Parmesan rind.

Marcus Nilsson
Choose your liquid:

Pour in 8 cups low-sodium chicken broth, vegetable broth, or water.

Marcus Nilsson
Add starchy vegetables:

Stir in hard, starchy vegetables. Bring to a boil, then reduce to a simmer and cook 5 minutes.

Marcus Nilsson
Add vegetables:

Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

If using frozen vegetables, such as peas or corn, skip this step and add them in the next step.

Marcus Nilsson
Add rice and greens:

Stir in rice, pasta, or canned chickpeas or other beans or legumes, and greens. Heat through. Adjust seasoning with salt as desired.

Marcus Nilsson
Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.

Marcus Nilsson