Fabulous Vegetable Bean Soup
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Kettle
Ingredients
- 2–3 tablespoons 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
- 1/2 cup Gefen Baby Lima Beans
- 1/3 cup barley
- 1/3 cup green lentils
- 1/4 cup quinoa (I mix red and white together)
- 1/4 cup bulgur
- boiling water, to cover
- 3 handfuls of frozen veggies (I used a combo of peas, string beans, and broccoli; see note)
- kosher salt, to taste (be generous)
- black pepper, to taste (be generous)
- 3 cubes Gefen Frozen Parsley
- 2–3 cubes Gefen Frozen Dill
- 2 tablespoons onion soup mix
