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Gallery Hearty Winter-Vegetable Soup Recipe Summary Servings: 12

Ingredients Ingredient Checklist 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

Gallery Hearty Winter-Vegetable Soup

Recipe Summary Servings: 12

Hearty Winter-Vegetable Soup

Hearty Winter-Vegetable Soup

Hearty Winter-Vegetable Soup

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

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

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.

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.

Reviews (9)

 Add Rating & Review     170 Ratings   5 star values:        64    4 star values:        65    3 star values:        28    2 star values:        11    1 star values:        2

Reviews (9)

Add Rating & Review     170 Ratings   5 star values:        64    4 star values:        65    3 star values:        28    2 star values:        11    1 star values:        2

Add Rating & Review

170 Ratings 5 star values: 64 4 star values: 65 3 star values: 28 2 star values: 11 1 star values: 2

170 Ratings 5 star values: 64 4 star values: 65 3 star values: 28 2 star values: 11 1 star values: 2

170 Ratings 5 star values: 64 4 star values: 65 3 star values: 28 2 star values: 11 1 star values: 2

  • 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!  

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.  

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.

    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!

Rating: 5 stars

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.

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!

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!

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

Rating: Unrated

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.

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.

Rating: 5 stars 11/12/2013

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

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.

All Reviews for Hearty Winter-Vegetable Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Hearty Winter-Vegetable Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest