Vegetable Soup

lasagna main

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 3 large onions, finely chopped
  • 3-4 cloves garlic, finely chopped
  • 2 quarts beef broth
  • 2 carrots, finely diced
  • 2 celery stalks, thinly sliced
  • 2 turnips, finely diced (optional)
  • 2 medium potatoes, finely diced (optional)
  • 1/4 tsp. celery seed
  • 1/4 tsp. thyme
  • 1 29 oz can tomatoes, pureed
  • 1 cup fresh or frozen peas and/or corn
  • 1 cup fresh or frozen lima beans
  • greens (Swiss chard, spinach, Napa cabbage, etc)
  • 1 cup barley, cooked (optional)
  • 1/4 cup finely chopped fresh parsley
  • 1 1/2 cups soup pasta
  • grated Parmesan cheese

Directions

  1. Saute onions and garlic in olive oil until lightly golden. Stir in beef broth, carrots, celery, turnips and any hard vegetables such as potatoes. Add celery seed and thyme.
  2. Simmer for half an hour, or until vegetables are tender.
  3. Stir in pureed tomatoes, peas or corn, lima beans, or greens.
  4. Simmer for another 15-20 minutes before serving.
  5. Serve with grated Parmesan cheese.