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Garden Vegetable Soup
Makes eight servings.
Prep time: 10 minutes
Cook time: 1 hour 40 minutes
Ingredients:
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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