Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Hearty Winter-Vegetable Soup 4.1 (170) 9 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 19, 2019 Rate PRINT Share Close 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