[mookiemookie]

Four Vegetable Soup

INGREDIENTS

Broth

1 medium carrot , minced (about 1/3 cup)
1 rib celery , minced (about 1/4 cup)
2 medium onions , minced (about 1 1/2 cups)
1 large shallot , minced (about 2 1/2 tablespoons)
1 medium leek , white and light green parts only, minced (about 1 cup)
3 cloves garlic , unpeeled and crushed
Vegetable cooking spray
7 cups low-sodium chicken broth (four 14 1/2-ounce cans)
1/4 teaspoon whole black peppercorns , crushed
1 bay leaf
1 sprig fresh thyme
5 parsley stems

Soup

2 medium leeks , white and light green parts only, halved lengthwise, cut into 1-inch lengths, washed and drained thoroughly
6 small red potatoes , unpeeled and cut into 3/4-inch chucks (about 1 1/2 cups, or 9 ounces)
1 cup frozen peas (about 5 ounces)
2 cups packed baby spinach (about 3 ounces)
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh tarragon leaves

INSTRUCTIONS

1. For the Broth: Combine carrot, celery, onions, shallot, leek, and garlic in large heavy-bottomed stockpot or Dutch oven; spray vegetables lightly with cooking spray and toss to coat. Cover and cook vegetables over medium heat, stirring frequently, until slightly softened and translucent, about 6 minutes. Add broth, peppercorns, bay leaf, thyme sprig, and parsley stems; increase heat to medium-high and bring to simmer. Simmer until broth is flavorful, about 20 minutes. Strain broth through fine-mesh sieve; discard solids in sieve. (Broth can be cooled to room temperature, covered, and refrigerated up to 3 days.)

2. For the Soup: Bring broth to simmer in large saucepan over medium heat; add leeks and potatoes, and simmer until potatoes are tender, about 9 minutes. Stir in peas, spinach, parsley, and tarragon; season to taste with salt and pepper and serve immediately.