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.
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