Hearty Vegetable Soup | America's Test Kitchen

Name: Hearty Vegetable Soup | America's Test Kitchen
Total time: 135 min
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

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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.

Keywords

Main Courses
Vegetables
Vegetarian
Soups

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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