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Hearty Winter-Vegetable Soup

  • servings: 12

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
  • 3 celery stalks, cut on the bias into 1/2-inch-thick pieces
  • 3 medium carrots, cut into cubes
  • 2 garlic cloves, crushed
  • 2 pinches of red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 5 1/4 cups homemade or store-bought low-sodium chicken stock
  • 1 1/2 cups water
  • 1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
  • 2 Yukon Gold potatoes (about 12 ounces), cut into cubes
  • 1 head escarole, cut into 1-inch-thick ribbons
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons thinly sliced fresh dill

Directions

  1. Step 1

    Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.

  2. Step 2

    Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

Source
Martha Stewart Living, January 2010

Reviews (3)

  • 14 Jan, 2014

    One of the best soups I have ever made. I tweaked it for my meat loving family and added some cooked, crumbled spicy chicken sausage, which meant I did not have to add the pepper flakes. Also, did not use all of the escarole and added an extra cup of broth to balance out the sausage. Family already wants me to make it again.

  • 12 Nov, 2013

    Excellent soup dill is a welcome flavor - we make it every year!!

  • 1 Nov, 2013

    Great comfort food for fall. I made a half recipe, and it easily served 5-6. I wasn't able to find escarole so substituted spinach. Will definitely make this one again. Flavor even better the following day.