Hearty Winter-Vegetable Soup
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Martha Stewart Living, January 2010
170 Ratings
- 5 star values: 64
- 4 star values: 65
- 3 star values: 28
- 2 star values: 11
- 1 star values: 2
Martha Stewart Member
Rating: 5 stars
06/08/2019 I recently made this soup for the first time-it is such a winner! Instead of escarole I used silverbeet and I also added swede and turnips in. Any veggies go really! I also added a little bit of bacon. It has been a hit with my roommate and is such a delicious winter warmer soup-will definitely become one of my regulars!
Martha Stewart Member
Rating: 5 stars
09/11/2018 I have made this for the past couple of winters. It's great for snow storms and blizzards that blow through Connecticut ever year. This year I have request now, in September. This is a delicious soup. Easy to make and beautiful to the eye. Fills you up. Martha Stewart has a winner with this one.
Martha Stewart Member
Rating: 5 stars
11/23/2016 This is a superb soup with delicate and complex flavours. I substituted cavallo nero for escarolle as we can't get it easily here in the UK. Leeks, cavallo nero, mint, potatoes and carrots were all from my garden so very economical too! I loved the slightly Middle Eastern tone that the mint, lemon juice and chickpeas gave to the flavour. Two friends said it's the best soup they've ever tasted! It's now set to become a staple winter warmer at my house!
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Martha Stewart Member
Rating: 5 stars
01/13/2016 I made this for my family since we've all been fighting off the sniffles. It was delicious! I made some changes to use up left-overs & cater to my family's preferences: I made bone broth from a left-over rotisserie chicken & saved the meat to add later, I used onion instead of leaks (no time to clean leaks with 3 hungry kids), I used rosemary, thyme and fennel fronds to season the broth & used the fennel root in the soup. I also added noodles, extra broth & kale instead of escarole. YUM!
Martha Stewart Member
Rating: Unrated
02/20/2015 made this tonight, it was very good and will make again. So many arrays of flavors, I love it. I did not add squash everything else I did. Its snowing tonight and this is perfect
Martha Stewart Member
Rating: Unrated
11/09/2014 I loved this recipe. I modified it slightly based on what I had on hand. Didn't add the squash, substituted bok choi for the escarole and used white beans instead of chickpeas. It was delicious and loved that it stood up to my customization. A must-make winter soup.
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Martha Stewart Member
Rating: Unrated
01/14/2014 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.
Martha Stewart Member
Rating: 5 stars
11/12/2013 Excellent soup dill is a welcome flavor - we make it every year!!
Martha Stewart Member
Rating: 5 stars
11/01/2013 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.