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A hearty and healthy combination of vegetables readily found in wintertime. Very low in fat. Red cabbage gives a rich color to this soup. This recipe also happens to be vegan!

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Recipe Summary

prep:
45 mins
cook:
1 hr 10 mins
total:
1 hr 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.

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  • Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.

  • Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.

Nutrition Facts

216 calories; protein 5.4g; carbohydrates 36.2g; fat 6.1g; sodium 553.3mg. Full Nutrition
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