Ingredients

 
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 bay leaf
  • 3 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 medium turnip, peeled and chopped
  • 2 cups fresh Brussels sprouts, trimmed and quartered (may substitute       cabbage)
  • 1 28-ounce can whole tomatoes, chopped, juices reserved
  • 2 quarts good-quality chicken broth
  • 1 cup frozen baby lima beans
  • 1 15-ounce can great white northern or cannelini beans, drained and rinsed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
 

Time:

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 40 minutes

 

Serves: 8

You can find more in the book.

Mom’s Vegetable Soup

Mom_With_Veggi_Soup-large

My mom is kind of a hippy health nut. To this day, even though I am fully grown and living on my own, she is always asking me if I’ve eaten my vegetables.  During the cold weather months, it pleases her to know that I make her vegetable soup on a regular basis.  Filled with all sorts of veggies and beans for protein, she knows that I am getting a healthy meal.  Her recipe uses chicken broth, but if you are making the soup for a vegetarian, substitute vegetable broth.

Warm the oil in a large pot over medium heat. Add the onion, celery, and bay leaf and cook until 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 broth. Bring the mixture to a simmer, reduce the heat, cover and continue to simmer for one hour.  Add beans, salt, and pepper and continue simmering for another 30 minutes.