Hearty Vegetable Soup
There’s nothing as satisfying as a hearty bowl of vegetable soup. With this recipe I took out any guesswork. Your soup will come out perfect every time, guaranteed.
- 1⁄4 cup olive oil
- 1 leek, diced
- 2 large onions, diced
- 4 cloves garlic, crushed
- 2 zucchini, diced
- 2 sweet potatoes, peeled and diced
- 2 stalks celery, diced
- 4 carrots, peeled and diced
- 1⁄2 cup sherry cooking wine
- 3 Tbsp kosher salt
- 1 tsp black pepper
- spice bag filled with 1⁄2 cup fresh parsley and 1⁄2 cup fresh dill
- 8 cups water
Heat oil in an 8-quart pot over medium-high heat. Add the leek, onions, and garlic. Sauté until the onions begin to soften and turn slightly golden. Add the remaining vegetables and stir until combined. Add the sherry, kosher salt, pepper, spice bag, and water. Raise heat to high and bring to a rolling boil. Lower heat to a low boil. Allow soup to cook, covered, for 45 minutes to an hour. Remove spice bag and discard before serving the soup.
(Originally featured in Family Table, Issue 715)
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