Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Hearty Winter-Vegetable Soup 4.1 (170) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 19, 2019 Rate Print Share Servings: 12 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. 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 ½-inch-thick pieces 3 medium carrots, cut into cubes 2 garlic cloves, crushed 2 pinches red-pepper flakes Coarse salt and freshly ground pepper 5 ¼ cups homemade or store-bought low-sodium chicken stock 1 ½ cups water 1 small (1 to 1 ½ 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. Originally appeared: Martha Stewart Living, January 2010 Rate It Print