Chunky Winter Vegetable Soup Recipes

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HEARTY WINTER-VEGETABLE SOUP



Hearty Winter-Vegetable Soup image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

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

Steps:

  • 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.

CHUNKY WINTER VEGETABLE SOUP



Chunky Winter Vegetable Soup image

Warm and hearty, this will make you feel comforted on a chilly day. Great to keep handy for lunches too.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 yellow onion, coarsely chopped
1 quart beef stock or 1 quart broth
2 carrots, cut into 1/2 inch slices
2 celery ribs, cut into 1/2 inch slices
2 medium potatoes, peeled and cut into chunks (try to use russet or white potatoes)
2 tomatoes, peeled,seeded and chopped
2 cups coarsely chopped cabbage
1/4 teaspoon dried thyme
1 bay leaf
1 teaspoon red wine vinegar
1 teaspoon sugar
salt
pepper

Steps:

  • Cook onion in the oil in a large saucepan for 5-7 minutes or until tender.
  • Add the remaining ingredients except salt and pepper.
  • Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
  • Remove bay leaf.
  • Season to taste with salt and pepper.
  • Serve hot.

Nutrition Facts : Calories 119.5, Fat 2.9, SaturatedFat 0.6, Sodium 557.4, Carbohydrate 20.3, Fiber 3.6, Sugar 5.1, Protein 4.4

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