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Vegetable Soup

Posted on Nov 10th, 2009
by Brooke
Categories:
  • Soups & Stews

This is a typical variation on a theme but I don’t recommend adding starches like potato because this is a clear broth:

  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken or vegetable stock
  • 2 Tbs each: barley, bulger, rice, and green lentils (½ cup total)
  • 2 carrots, diced (parsnip might be okay too)
  • 2 cups cabbage, thinly sliced
  • 2 cups rutabaga, peeled and diced (has stronger flavour than turnip)
  • 2 tsp dried basil
  • ¼ cup fresh parsley, finely chopped (set aside)
  1. Cook onion about 5 min over medium heat in large pot. Add garlic, stock, vegetables and dried mix. Bring to a boil, reduce heat and simmer (covered) for 30 min.
  2. Add cabbage & basil. Simmer another 10-15 min, or until vegetables are soft and grains are done.
  3. Stir in parsley plus salt & pepper to taste before serving.

Makes 6 cups.

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Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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