Hearty Vegetable Soup

• SOUP
• 2 tablespoons olive oil
• 6 slices bacon - chopped
• 1 large onion - chopped
• 1 leek - halved lengthwise and sliced, white and pale green parts only
• 8 cloves garlic - thinly sliced
• 3 medium carrots - cut into 1/2-inch slices
• 2 stalks celery with leaves - cut into 1/2-inch slices
• 2 medium parsnips - cut into 1/2-inch slices
• 1 cup diced golden beets - cut into 1/2-inch cubes
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground pepper
• 2/3 cup apple brandy or hard apple cider
• 1 20 ounce can chopped tomatoes with juice
• 7 cups chicken or beef stock - may need additional
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1/2 teaspoon ground cloves
• 1 teaspoon celery seed
• 2 bay leaves
• 2 6-inch stems fresh rosemary
• 8 6-inch stems fresh thyme
• 3 plum/roma tomatoes - coarsely chopped
• 1/2 head broccoli and stalks - cut into small florets and 1/2-inch slices
• 12 asparagus spears - sliced diagonally into 1-inch pieces
• 12 medium cremini mushrooms - cut into quarters
• 1 small zucchini - halved lengthwise and cut into 1/2-inch slices
• 20 sugar snap peas - halved diagonally
• beet tops or fresh spinach - cut crosswise into 1/2-inch strips to measure 1 cup packed
• juice of 1 lemon
• 1 tablespoon butter
• additional salt and freshly ground pepper to taste
• GARNISH
• croutons
• minced fresh parsley
• fine lemon zest

1. Heat olive oil in stockpot over medium-high heat. Add bacon and onions and saute until onions begin to soften, stirring occasionally. Reduce heat to medium, add leeks, garlic, carrots, celery, parsnips, beets, salt and pepper. Cook 6-8 minutes, stirring occasionally. Add canned tomatoes with juice, chicken or beef stock, Worcestershire sauce, mustard, cloves, celery seed, bay leaves, rosemary and thyme. Stir well and bring to a quick simmer. Reduce heat to low, partially cover and simmer gently 20-30 minutes or until vegetables are tender. Add plum tomatoes, broccoli florets and stalks, asparagus, mushrooms, zucchini and snap peas. Return to a simmer and cook 4-5 minutes or until added vegetables are tender-crisp. If soup is too thick, add more stock to desired consistency. Remove bay leaves, stems of rosemary and thyme. Stir in beet tops or spinach, lemon juice and butter. Taste and add salt and pepper as desired. Remove from heat and ladle into warmed bowls. Top with croutons and sprinkle with parsley and lemon zest.
2. NOTES:
3. - best to prep all vegetables prior to beginning the cooking process
4. - add or omit veggies as per your preference
5. - for a true vegetarian soup omit bacon and substitute vegetable stock for chicken or beef stock
6. - may add cooked pasta (small shells or elbows) to individual serving bowls and then add soup - do not add pasta to soup as it absorbs too much liquid
7. - flavours are better the next day and soup keeps well in fridge for 3 days

soup, olive oil, bacon, onion, only, garlic, carrots, stalks celery, golden beets, salt, freshly ground pepper, apple brandy, tomatoes, chicken, worcestershire sauce, mustard, ground cloves, celery, bay leaves, rosemary, thyme, broccoli, mushrooms, zucchini, sugar, fresh spinach, lemon, butter, salt, croutons, fresh parsley, lemon zest

Taken from www.epicurious.com/recipes/member/views/hearty-vegetable-soup-1211754 (may not work)