21-Ingredient Vegetable Soup Recipe

Name: 21-Ingredient Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces baby lima beans, dried, rinsed and picked over; 3 garlic cloves; 1 large leek, thoroughly cleaned, wihte part chopped, green part removed; 1 bunch fresh dill, trimmed anc coarsely chopped (1 cup packed); 1 (6 ounce) package vegetable soup mix, such as Manishewitz; 1 small celery root; 1 medium rutabaga; 4 ounces pearl barley, rinsed and picked over; 4 ounces dried split peas, rinsed and picked over; 1 large sweet onion, chopped; 2 lbs carrots, thinly sliced; 3 cups celery, chopped; 1 green bell pepper, stemmed, seeded and chopped; 1 red bell pepper, stemmed, seeded and chopped; 2 parsnips, thinly sliced; 1 (1 lb) eggplant, cut into 1/2 inch dice; 1 large sweet potato, cut into 1/2 inch dice; 2 tablespoons kosher salt; 3/4 teaspoon black pepper, freshly ground; 3 medium zucchini, thinly sliced; 10 ounces frozen green beans; 10 ounces frozen corn; 10 ounces frozen peas

Servings: persons

8 ounces baby lima beans, dried, rinsed and picked over
3 garlic cloves
1 large leek, thoroughly cleaned, wihte part chopped, green part removed
1 bunch fresh dill, trimmed anc coarsely chopped (1 cup packed)
1 (6 ounce) package vegetable soup mix, such as Manishewitz
1 small celery root
1 medium rutabaga
4 ounces pearl barley, rinsed and picked over
4 ounces dried split peas, rinsed and picked over
1 large sweet onion, chopped
2 lbs carrots, thinly sliced
3 cups celery, chopped
1 green bell pepper, stemmed, seeded and chopped
1 red bell pepper, stemmed, seeded and chopped
2 parsnips, thinly sliced
1 (1 lb) eggplant, cut into 1/2 inch dice
1 large sweet potato, cut into 1/2 inch dice
2 tablespoons kosher salt
3/4 teaspoon black pepper, freshly ground
3 medium zucchini, thinly sliced
10 ounces frozen green beans
10 ounces frozen corn
10 ounces frozen peas

1
Put lima beans in small saucepan and cover with water. Bring to boil. Reduce heat, cover and simmer for 2 minutes. Remove pan from heat and allow to steam, covered, for at least 1 hour.
2
Tie garlic, green part of leek and chopped dill in cheesecloth bag.
3
Combine soup mix - not packet - with 5 quarts/litres water in large stockpot, at least 12 quart.
4
Add celery root, rutabaga and cheesecloth bag and bring to boil.
5
Reduce heat and simmer, cover, for 30 minutes.
6
Drain lima beans and add to stockpot. Stir in barley, split peans, onion, carrots, celery, peppers, parsnips, eggplant, sweet potato, 1 tablespoons salt and 1/2 teaspoons pepper. Bring back to boil. Then reduce heat and simmer, covered, for 15 minutes.
7
Add zucchini and continue to simmer, covered, for 40 minutes more.
8
Stir frozen vegetables into soup along with flavouring packet. Bring back to boil.
9
Reduce heat and simmer, covered, until vegetables are cooked to your liking, about 10 minutes.
10
Add remaining 1 tablespoons salt and 1/4 teaspoons pepper.
11
Remove celery root, rutabaga and cheesecloth packet before serving.
12
Blend a little.

535

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 8 ounces baby lima beans, dried, rinsed and picked over, 3 garlic cloves, 1 large leek, thoroughly cleaned, wihte part chopped, green part removed, 1 bunch fresh dill, trimmed anc coarsely chopped (1 cup packed), and more.

Yes, 21-Ingredient Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

21-Ingredient Vegetable Soup

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