Hearty Vegetable Soup

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

STOCK
1 large carrot, peeled and chopped
1 celery rib, chopped
1 onion, chopped
3 portobello mushrooms, chopped coarse
1 head garlic, outer papery skins removed and top third of head cut off and discarded
3 tablespoons olive oil
4 teaspoons tomato paste
9 cups low-sodium chicken broth or vegetable broth
2 medium leeks, halved lengthwise, green parts chopped and washed thoroughly, white parts sliced thin, washed thoroughly, and reserved for soup
10 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
1⁄2 ounce dried porcini mushrooms, rinsed
SOUP
1 (14.5-ounce) can diced tomatoes, drained, tomato pieces chopped coarse
12 ounces russet potatoes, peeled and cut into 1⁄2-inch pieces
2 carrots, peeled and cut into 1⁄2-inch pieces
1⁄2 head celery root (14 ounces), peeled and cut into 1⁄2-inch pieces
1 small head escarole (12 ounces), stemmed and leaves cut into 1-inch pieces (4 cups)
1 cup frozen baby lima beans, thawed (optional)
2 tablespoons minced fresh parsley
Salt and pepper

Instructions

  1. FOR THE STOCK: Adjust oven rack to middle position and heat oven to 450 degrees. Place carrot, celery, onion, portobellos, and garlic head on rimmed baking sheet. Drizzle with oil and toss to coat. Add tomato paste and toss again to coat. Spread vegetables in even layer, set garlic head cut side up, and roast until vegetables are well browned, 25 to 30 minutes.
  2. Combine roasted vegetables, broth, leek greens, parsley, thyme, bay leaves, and porcini in Dutch oven. Cover and bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, 30 minutes.
  3. Remove garlic head from pot and, using tongs or paper towels, squeeze at root end until cloves slip out of their skins into small bowl. Using fork, mash garlic to smooth paste and set aside. Strain stock through large fine-mesh strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
  4. FOR THE SOUP: Rinse and wipe out Dutch oven. Add tomatoes, potatoes, carrots, celery root, reserved whites of leeks, strained broth, and garlic paste to pot and bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, until vegetables are tender when poked with skewer or paring knife, about 25 minutes. With back of wooden spoon, mash some potatoes against side of pot to thicken soup. Stir in escarole and lima beans, if using, and cook until escarole is wilted and lima beans are heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve immediately. (Fortified broth can be refrigerated for up to 3 days or frozen for up to 2 months.)

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