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Root Vegetable Soup Recipe | |
Soup | |
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Ingredients:
5 quarts of water1 cup dried lentils (washed & sorted) 2 bay leaves 1/4 cup barley 1 med rutabega 2 large kumara/yams 4 onions 5 carrots (washed & unpeeled) 6 stalks celery, sliced thinly 1 small head of cabbage (chopped, not shredded) 2 28oz cans tomatoes (diced) salt and pepper 1-2 cloves garlic, pressed 1 T ground cumin 1 T grated fresh ginger
Directions:
Bring water to boil in a stockpot. Add lentils, barley and bay leaves. Meanwhile, chop (in a food processor is easiest) all the veggies until the pieces are no larger than a thumbnail. Add them to the boiling water. Add the rest of the ingredients. Let boil vigorously for 10 minutes. Reduce heat and simmer for 20 minutes (or until lentils are cooked). Remove bay leaves and serve.Note: you can substitue parsnips & turnips for the rutabegas if necessary/desired. This soup freezes extremely well. Serves 8+
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