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Hearty Vegetable Soup

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Prep: 10 | Cook: 60 | Servings: 8-10


  • 1 head garlic, ⅓ top cut off
  • 1 teaspoon olive oil
  • 2 leaks, sliced, white parts only
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 2 medium carrots, cut into ½-inch cubes
  • 2 small russet potatoes, peeled and cut into ½-inch cubes
  • ½ medium celeriac, peeled and cut into ½-inch cubes
  • 1 small head escarole, washed, stemmed, and leaves cut into 1-inch pieces
  • 10 cups fortified chicken broth
  • ½ cup frozen baby lima beans, defrosted
  • ½ cup frozen green beans, defrosted
  • 2 tablespoons fresh parsley leaves, minced
  • Salt and ground black pepper


  1. Preheat oven to 450°F.  Cover garlic with olive oil and bake for 30 minutes.  When done, remove from oven and squeeze garlic head so cloves pop out into a bowl.  Mash garlic.
  2. Using a Dutch oven, place tomatoes, carrots, potatoes, celeriac, leeks, fortified broth, and mashed garlic paste.  Bring to boil over medium-high heat, then reduce heat to medium-low to simmer. Simmer covered  until vegetables are tender, about 25 minutes.
  3. Using the back of a large spoon, mash some potatoes against side of pot.  This will thicken the soup. Stir in escarole and beans.  Cook until about 5 minutes. Stir in parsley; adjust seasonings with salt and pepper.
  4. Serve immediately with hearty bread or crostini floated on soup, if desired.



One Review

  1. I have never had a vegetable soup like this before. Very interesting combination and it looks really healthy!

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No Fail Recipes