Garden Vegetable Soup

By Submission For The Southside Times

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Makes eight servings. Prep time: 10 minutes Cook time: 1 hour 40 minutes Ingredients: [ad#single-post] 2 tablespoons olive oil 1 large yellow onion, chopped 2 celery stalks, chopped 1 bay leaf 3 medium carrots, chopped 2 parsnips, peeled and chopped 1 medium turnip, peeled and chopped 1 pint Brussels sprouts, trimmed and quartered 1 3/4 pounds fresh tomatoes, chopped (can substitute a 28-ounce can of whole tomatoes with juice, chopped) 2 quarts chicken broth or vegetable broth 1 cup baby lima beans One 15-ounce can great Northern or cannellini beans, drained and rinsed 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil in a stock pot over medium heat. Add the onions, celery, and bay leaf and cook until the onions are tender, about 5 minutes. Add the carrots, parsnips, turnip, and Brussels sprouts and continue cooking until the vegetables are just tender, about 5 more minutes. Add the tomatoes and their juices and the stock. Bring the mixture to a boil, reduce the heat, cover, and simmer for 1 hour. Add the beans, salt, and pepper, and simmer for another 30 minutes.

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