Vegetable Bean Soup

Food and prop styling: Shiri Feldman 
Photography: Felicia Perretti

Chock-full of fresh veggies and a fabulous assortment of beans and grains, this is a real stick-to-your-ribs soup, but not overly thick. Feel free to personalize it by changing up the veggies and/or the grains. You can use fresh parsley or dill instead of frozen cubes, and you can swap split peas for the green lentils or use orange lentils instead of green. You get the idea! Thanks to Rochel K. for the inspiration.

Serves 12

2–3 Tbsp olive oil

1 large leek, sliced

3 stalks celery, sliced

3 carrots, sliced in half-moons

3 zucchini, peeled, sliced lengthwise in four and then sliced crosswise

⅓ cup baby lima beans

⅓ cup barley

⅓ cup green lentils

¼ cup quinoa (I mix red and white together)

¼ cup bulgur

boiling water, to cover

3 handfuls of frozen veggies (I used a combo of peas, string beans, and broccoli; see note)