Name: Winter Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Olive oil - 3 tablespoons; Onions, chopped - 2 medium; Leeks, white parts only, thinly sliced - 2; Coarsely shredded red cabbage - 2 cups; Celery, diced - 2 stalks; Carrot, peeled and diced - 1 large; Parsnip, peeled and diced - 1 medium; Ground ginger - 1 teaspoon; Ground cumin - ¾ teaspoon; Ground nutmeg - ½ teaspoon; Vegetable broth, or more as needed - 2 (32 fluid ounce) containers; Potatoes, peeled and cut into 1/2-inch cubes - 2 medium; Turnip, peeled and cut into 3/4-inch cubes - 1 medium; Winter squash, 3/4-inch cubes - 1 cup; Barley - ¼ cup; Frozen lima beans - 1 cup; Salt and ground black pepper to taste - 1 cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Winter Vegetable Soup

1. Olive oil - 3 tablespoons

2. Onions, chopped - 2 medium

3. Leeks, white parts only, thinly sliced - 2

4. Coarsely shredded red cabbage - 2 cups

5. Celery, diced - 2 stalks

6. Carrot, peeled and diced - 1 large

7. Parsnip, peeled and diced - 1 medium

8. Ground ginger - 1 teaspoon

9. Ground cumin - ¾ teaspoon

10. Ground nutmeg - ½ teaspoon

11. Vegetable broth, or more as needed - 2 (32 fluid ounce) containers

12. Potatoes, peeled and cut into 1/2-inch cubes - 2 medium

13. Turnip, peeled and cut into 3/4-inch cubes - 1 medium

14. Winter squash, 3/4-inch cubes - 1 cup

15. Barley - ¼ cup

16. Frozen lima beans - 1 cup

17. Salt and ground black pepper to taste - 1 cup

How to cook deliciously - Winter Vegetable Soup

1. Stage

Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.

2. Stage

Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.

3. Stage

Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.