Winter Vegetable Soup

Filled with every root vegetable grown in the wintertime, this hearty vegetable soup is dyed a rich red by red cabbage.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 55 mins
• Calories: 216 Calories

Ingredients

• 1 teaspoon ground ginger
• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 2 stalks celery, diced
• 2 medium onions, chopped
• 1 cup frozen lima beans
• 1 medium parsnip, peeled and diced
• 1 large carrot, peeled and diced
• 2 leeks, white parts only, thinly sliced
• 2 cups coarsely shredded red cabbage
• 2 (32 fluid ounce) containers vegetable broth, or more as needed
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 1 medium turnip, peeled and cut into 3/4-inch cubes
• 1 cup winter squash, 3/4-inch cubes
• 0.5 teaspoon ground nutmeg
• 0.75 teaspoon ground cumin
• 0.25 cup barley

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.