Mom's Vegetable Soup
Diana
This is Irene’s favorite comfort food from when she was a child.
ingredients
- Prepared Lima Beans (see below)
- • 2 medium yellow onion, chopped
- • 4 cloves garlic peeled and coarsely chopped or sliced
- • 5 large carrots grated (I use the food processor)
- • 4 celery stalks, sliced thinly
- • 1 small sweet potato or yam peeled and cut into 1 inch chunks
- • 1 large russet potato peeled and cut into 1 inch chunks
- • 1 parsnip peeled and cut into 1 inch chunks
- • 2 tbsp olive oil
- • 8 cups water or vegetable broth
- • 1/2 cup uncooked pearl barley
- • Salt and Pepper to taste
- • 2 dry bay leaves
directions
- 1
To prepare Lima Beans: (I do this the night before)
- 2
Boil Water, add salt and cook4 oz (1/2 package) lima beans in salted water. Allow to cool and
- 3
remove outer shells (beans will be somewhat undercooked but will finish cooking in the soup)
- 4
• In a large soup pot, saute’ the onions, garlic and celery in the olive oil until onion is
- 5
translucent. Add the remaining ingredients including the prepared lima beans and bring
- 6
to a simmer
- 7
• Skim foam from the top of the soup as it is heating and discard
- 8
• Add Salt and Pepper to taste
- 9
• Simmer about 1 hour on medium heat until potatoes are very soft and the barley is
- 10
cooked.
- 11
• Stir occasionally so that the barley doesn’t stick to the bottom of the pan.
- 12
• The soup takes on a lovely orange color from the carrots and if you want you can puree
- 13
part of it with a hand blender or in a blender (I like it chunky)
- 14
• Remove the Bay leaves before serving
Source: Irene Lefton
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