{soups-salads-and-salad-dressings} RECIPE FOR VEGETABLE SOUP

 

RECIPE FOR VEGETABLE SOUP 

 

1 tbsp. extra virgin olive oil

3 large onions, finely chopped

3-4 cloves garlic, finely chopped

2 quarts beef broth

2 carrots, finely diced

2 celery stalks, thinly sliced

2 turnips, finely diced (optional)

2 medium potatoes, finely diced (optional)

1/4 tsp. celery seed

1/4 tsp. thyme

1 29 oz can tomatoes, pureed

1 cup fresh or frozen peas and/or corn

1 cup fresh or frozen lima beans

greens (Swiss chard, spinach, Napa cabbage, etc)

1 cup barley, cooked (optional)

1/4 cup finely chopped fresh parsley

1 1/2 cups soup pasta

grated Parmesan cheese

 

Sauté onions and garlic in olive oil until lightly golden. Stir in beef broth, carrots, celery, turnips and any hard vegetables such as potatoes. Add celery

seed and thyme.

 

Simmer for half an hour, or until vegetables are tender.

 

Stir in pureed tomatoes, peas or corn, lima beans, or greens.

 

Note: If using quick-cooking barley, it can be added now along with small pasta. If using regular dry barley, cook it separately until tender.

 

Simmer for another 15-20 minutes before serving.

 

Serve with grated Parmesan cheese.

 

 

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