Hearty Beef and Vegetable Soup

Cut the green tops and root ends from the leeks and discard. Cut the leeks lengthwise in half and soak in cold water to cover mixed with the vinegar for 15 minutes. Rinse, pat dry, and chop.

Melt the butter in a stock pot over low heat. Add the leeks, carrots, and celery and sauté until the vegetables are limp, about 15 minutes.

Add the yellow squash, zucchini, rutabaga, potatoes, stock, boiled beef, and salt and pepper to taste. Heat to boiling. Reduce heat and simmer uncovered until the rutabaga potatoes are tender, about 20 minutes.

Stir in the tomatoes and chickpeas and simmer for 5 minutes. Serve immediately.