James Martin Vegetable Soup Recipe

This easy vegetable soup is warm, healthy, and full of fresh veggies. It’s perfect for a quick lunch or cozy dinner, and you can make it with pantry basics like canned tomatoes and broth. Serve hot with some bread on the side.

Ingredients Needed:

• 1 (14.5 ounces) can of diced tomatoes
• 1 (14-ounce) can chicken broth
• 1 (11.5 ounces) can tomato-vegetable juice cocktail
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 large potato, diced
• 1 cup chopped fresh green beans
• 1 cup fresh corn kernels
• 1 cup water
• salt and pepper to taste
• 1 pinch Creole seasoning, or more to taste

How To Make Vegetable Soup Recipe?

1. Add Ingredients to Pot: add the diced tomatoes, chicken broth, tomato juice, carrots, celery, potato, green beans, corn, and water to a large pot. Season with salt, pepper, and creole seasoning.
2. Bring to a Boil: place the pot over medium heat and bring everything to a gentle boil.
3. Simmer Until Soft: once it boils, lower the heat and let it simmer for about 30 minutes, or until all the vegetables are tender.
4. Serve Hot: ladle the soup into bowls and enjoy it while it’s warm.

Recipe Tips:

• Cut veggies evenly: this helps all the vegetables cook at the same time without some turning mushy or staying too hard.
• Sauté for extra flavor: cook the carrots, celery, and potatoes in a little oil for a few minutes before adding liquids to bring out more taste.
• Use low-sodium broth: this gives you better control over how salty the soup turns out.
• Don’t skip the creole seasoning: even a small pinch adds a great flavor boost to the soup.
• Let it rest before serving: give the soup 10 minutes to sit after cooking so the flavors blend together better.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover vegetable soup cool down to room temperature. Once cooled, pour it into an airtight container and keep it in the fridge. It will stay fresh for up to 4 days.
• Freeze: Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months.
• Reheat: pour the soup into a pot and warm it over medium heat, stirring now and then, until it’s hot and steaming.

Nutrition Facts:

• Calories: 120 kcal
• Total Fat: 2g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 450mg
• Potassium: 510mg
• Total Carbohydrate: 22g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 4g

Try More James Martin Recipes:

• James Martin Tomato and Basil Soup Recipe
• James Martin Fondant Potatoes Recipe

James Martin Vegetable Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

120

kcal

This easy vegetable soup is warm, healthy, and full of fresh veggies. It’s perfect for a quick lunch or cozy dinner, and you can make it with pantry basics like canned tomatoes and broth. Serve hot with some bread on the side.

Ingredients

• 1 (14.5 ounces) can of diced tomatoes

• 1 (14-ounce) can chicken broth

• 1 (11.5 ounces) can tomato-vegetable juice cocktail

• 2 carrots, sliced

• 2 stalks celery, diced

• 1 large potato, diced

• 1 cup chopped fresh green beans

• 1 cup fresh corn kernels

• 1 cup water

• salt and pepper to taste

• 1 pinch Creole seasoning, or more to taste

Directions

• Add Ingredients to Pot: add the diced tomatoes, chicken broth, tomato juice, carrots, celery, potato, green beans, corn, and water to a large pot. Season with salt, pepper, and creole seasoning.
• Bring to a Boil: place the pot over medium heat and bring everything to a gentle boil.
• Simmer Until Soft: once it boils, lower the heat and let it simmer for about 30 minutes, or until all the vegetables are tender.
• Serve Hot: ladle the soup into bowls and enjoy it while it’s warm.

Notes

• Cut veggies evenly: this helps all the vegetables cook at the same time without some turning mushy or staying too hard.
• Sauté for extra flavor: cook the carrots, celery, and potatoes in a little oil for a few minutes before adding liquids to bring out more taste.
• Use low-sodium broth: this gives you better control over how salty the soup turns out.
• Don’t skip the creole seasoning: even a small pinch adds a great flavor boost to the soup.
• Let it rest before serving: give the soup 10 minutes to sit after cooking so the flavors blend together better.