Hearty Vegetable Soup

A staple recipe that never goes out of style. My kids demand this soup every week!

2 min read October 25, 2017

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Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah

While I was perfecting this recipe my children waited anxiously to be my testers. I knew that it wouldn’t be too difficult to make a hearty vegetable soup tasty but I challenged myself to make it as wholesome and healthy as possible without compromising taste. The fact that my children have asked me to make this soup every week since is testimony to the results.

INGREDIENTS

Serves 6–8

¼ cup olive oil
1 large onion diced
1 leek diced bottom trimmed off
4 cloves garlic crushed
2 6-inch (15-cm) pieces flanken sliced
3 small zucchini peeled and diced
4 carrots peeled and sliced
1 large sweet potato peeled and diced
2 small red potatoes peeled and
diced
3 stalks celery sliced
8 cups water
¼ cup baby lima beans
¼ cup barley
¼ cup fresh parsley and ¼ cup
fresh dill tied in a Bodek spice bag
¼ cup sherry cooking wine
2 Tbsp kosher salt (or more to taste)
¾–1 tsp black pepper
½ tsp garlic powder
½ tsp onion powder

PREPARATION

Pour olive oil into an 8-quart pot and heat over medium-to-high flame. Add onion garlic and leek and sauté for 10 minutes. Place flanken slices over the onion garlic and leek.

Sprinkle with a small amount of salt and pepper. Allow to brown for 7 minutes then turn over meat pieces and stir the onion mixture. Brown for an additional 7 minutes. (At this point the onion mixture will have caramelized slightly adding flavor to the soup.)