Nutritional Info

Nutrition Facts

Serving Size 1 (144g)

Calories 112
Calories from Fat 18 (16%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 0.6g 3%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 1.9mg 1%
Sodium 297.5mg 13%
Potassium 299.7mg 6%
Total Carbohydrate 19.4g 6%
Dietary Fiber 3.1g 12%
Sugars 1.9g
Protein 4g 8%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 

21 Ingredient Vegetable Soup

100% would make this recipe again!
Recipe Description
Aunt Estelle made an incredible vegetable soup, which she would give away in huge jars to family and friends. She always cooked in super large quantities, an enormous undertaking involving two or three pots, but after I sent her a 16 quart stockpot, things really got out of hand! With this farmers' market in a bowl, no snap to prepare, it was always a treat to be on the receiving end. The following recipe, believe it or not, is half the original.
Prep time
1 hr 20 min
Cook time
1 hr 50 min
Ready In
3 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
8 Ounce(oz)  dried baby lima beans, rinsed and picked over
3 Clove(clv)  garlic
1   large leek, thoroughly cleaned, white part chopped, green part reserved
1 Cup(c)  fresh dill, trimmed, coarsely chopped and packed
6 Ounce(oz)  dehydrated vegetable soup mix
1   small celery root
1   medium rutabaga
4 Ounce(oz)  pearled barley, rinsed and picked over
4 Ounce(oz)  dried split peas, rinsed and picked over
1   very large sweet onion, chopped
2 Pound(lb)  carrots, thinly sliced
3 Cup(c)  celery, chopped
1   green bell pepper, stemmed, seeded and chopped
1   red bell pepper, stemmed, seeded and chopped
2   parsnips, thinly sliced
1 Pound(lb)  eggplant, cut into 1/2 inch cubes
1 Pound(lb)  sweet potato, cut into 1/2 inch cubes
2 Tablespoon(T)  kosher (coarse) sallt, or to taste
3/4 Teaspoon(t)  freshly ground black pepper, or to taste
2   medium zucchini, thinly sliced
10 Ounce(oz)  frozen french cut green beans
10 Ounce(oz)  frozen corn kernels
10 Ounce(oz)  frozen peas

Preparation

Place the lima beans in a small sauce pan and add water to cover. Bring to a boil. Then reduce the heat, cover the pan, and simmer for 2 minutes. Remove the pan from the heat and allow the lima beans to steam covered, for at least 1 hour. Meanwhile, tie the garlic, green portion of the leek and chopped dill in a cheesecloth bag. Combine the soup mix (beans only, set aside the flavoring packet) with 5 quarts water in a 12 quart stockpot. Add the celery root, rutabaga and cheese cloth packet, and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Drain the lima beans and add them to the stockpot. Stir in the barley, split peas onion, carrots, celery, bell peppers, parsnips eggplant, sweet potato, 1 tablespoon of the salt and 1/2 teaspoon of the pepper. Bring back to a boil. Then reduce the heat and simmer, covered, for 15 minutes. Add the zucchini and continue to simmer covered, for 40 minutes more. Stir the frozen vegetables into the soup, along with the flavoring packet from the soup mix. Bring back to a boil. Then reduce the heat and simmer, covered, until the vegetables are cooked to your liking, about 10 minutes. Add the remaining 1 tablespoon salt and 1/4 teaspoon pepper, or to taste. Remove the celery root, rutabaga and cheese cloth packet before serving.

Additional notes

Tip: I like to use my immersion blender to puree the soup just a tad, not into a smooth blend, but just to thicken it, leaving lots of chunky vegetables.

Vegetable Heaven
5

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.