Vegetable Soup

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.

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.