Vegetable Soup You will Fall in Love With!
Let’s keep it healthy before the holidays! I know what you’re thinking, “Really, vegetable soup? No, thanks!” Just hear me out.
I have always been a vegetable lover, but growing up I would have a total meltdown if vegetable soup was on the menu for dinner. I despised it!
After many recipes tests and refining the PERFECT recipe, it has become one of my absolute favorites!
It is nutritious, low-calorie, and the broth is both hydrating and so dang good! Finishing the soup with fresh lemon adds a lovely mouthwatering flavor you won’t be able to get enough of.
I love to top this soup with a dollop of pesto and some homemade croutons. Plus the fact you can use whatever vegetables you have on hand is one of the reasons I love this soup so much. It's a great recipe to "clean out the fridge." Whatever vegetables you have on hand, add them in, it will turn out delicious!
Swoon-Worthy Vegetable Soup
INGREDIENTS
8 sprigs fresh parsley plus 3 tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
2 leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
2 carrots, peeled and cut into 1/2-inch pieces
2 celery, cut into 1/4-inch pieces
⅓ cup dry white wine
2 teaspoons soy sauce
Salt and pepper
6 cups water
4 cups chicken or vegetable broth
½ cup pearl barley, or grain of choice
1 tbsp porcini powder (ground dried porcini mushrooms)
1 garlic clove, peeled and smashed
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 turnip, peeled and cut into 3/4-inch pieces
1 ½ cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice
DIRECTIONS
Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.
Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste.
