Hearty Vegetable Soup

Name: Hearty Vegetable Soup
Yield: Serves 4 to 6 as a Main Course
Ingredients: 1 , large carrot, peeled and chopped medium; 1 rib, celery, chopped medium; 1 , medium onion, chopped medium; 3 , medium portobello mushrooms, roughly chopped; 1 medium head, garlic, outer papery skins removed and top third of head cut off and discarded; 3 tablespoons, olive oil; 1 tablespoon, tomato paste (heaping); 9 cups, low-sodium chicken broth or vegetable broth; 2 , medium leeks (about 1 pound), green parts chopped, white parts sliced thin crosswise; 10 sprigs, fresh parsley leaves; 4 sprigs, fresh thyme; 2 , bay leaves; 1/2 ounce, dried porcini mushrooms, rinsed; 1 (14.5-ounce) can, diced tomatoes, drained, tomato pieces chopped coarse; 2 , small russet potatoes (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups); 2 , medium carrots, peeled and cut into 1/2-inch cubes (about 1 cup); 1/2 , medium celeriac (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups); 1 small head, escarole (about 12 ounces), washed, stemmed, and leaves cut into 1-inch pieces (about 4 heaping cups); 1 cup, frozen baby lima beans (6 ounces) defrosted (optional); 2 tablespoons, minced fresh parsley leaves; , Salt and ground black pepper

23 comments

Appears in Cook's Illustrated September/October 2003

Really good vegetable soup, it turns out, is neither quick nor easy. But when properly made, it can be exceptional and more than worth the effort.

SERVES4 to 6 as a Main Course

TIME2¼ hours

WHY THIS RECIPE WORKS

For a satisfying vegetable soup recipe, we started with chicken or vegetable broth enhanced with roasted vegetables, including a head of garlic. We squeezed the roasted garlic out of its skin and into the broth to both thicken and flavor it...

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