Soup recipe from October Meeting

I got this recipe from one of those newspaper inserts where they advertise all the contractors and talk about taking care of your yard and winterizing your house-- I think it was in the Post Standard.

Gro Good Garden Vegetable Soup

Makes 8 servings

Prep time 10 minutes

Cook Time 1 hour 40 minutes

Ingredients:

2 tablespoons olive oil

1 large yellow onion, chopped

2 celery stalks, chopped

1 bay leaf

3 medium carrots, chopped

2 parsnips, peeled and chopped

1 medium turnip, peeled and chopped

1 pint Brussel sprouts, trimmed and quartered

1 3/4 pounds fresh tomatoes, chopped (can substitute a 28-ounce can of whole tomatoes with juice, chopped)

2 quarts chicken broth or vegetable broth (I used Wegmans vegetable broth)

1 cup baby lima beans

One 15 ounce can of great Northern or cannellini beans, drained and rinsed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Instructions

Heat the oil in a stock pot over medium heat.

Add the onions, celery, and bay leaf and cook until the onions are 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 stock.

Bring the mixture to a boil, reduce the heat, cover, and simmer for 1 hour.

Add the eans, salt, and pepper, and simmer for another 30 minutes.