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!
Preparation Time
45 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 55 mins
Calories
216 Calories
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.
Ingredients
½ teaspoon ground nutmeg
1 teaspoon ground ginger
3 tablespoons olive oil
salt and ground black pepper to taste
2 stalks celery, diced
¾ teaspoon ground cumin
¼ cup barley
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
