vegetable soup

Also known as "midnight soup" because Chris & I didn't start prepping until I got home at 9:45. It was worth it - a super versatile soup recipe that will handle pretty much whatever you throw at it. I'd recommend experimenting with the spices some, as the broth turned out a bit bland even though we upped the recommended spice levels. Also, the Parmesan really contributed to the dish, so don't leave it out!



Ingredients
1 tbsp. extra virgin olive oil
3 large onions, finely chopped
3-4 cloves garlic, finely chopped
2 quarts chicken or vegetable broth
2-3 carrots, chopped
2-3 celery stalks, thinly sliced (I also used some celery greens)
4 small potatoes, cubed
1/4 to 1/2 tsp. celery seed
1/4 to 1/2 tsp. thyme
1 28 oz can diced tomatoes
1 cup frozen corn
1 can white beans
greens (Swiss chard, spinach, Napa cabbage, etc.)
1 1/2 cups soup pasta (any small pasta will do; I used shells)
1-2 cups barley, cooked
1/4 cup chopped fresh parsley
shaved Parmesan cheese

Preparation
Saute onions and garlic in olive oil until lightly golden. Stir in broth, carrots, celery, and any other hard vegetables such as potatoes. Add celery seed and thyme. Simmer for half an hour, or until vegetables are tender.

Stir in tomatoes, corn, beans, greens, and small pasta.

Note: If using quick-cooking barley, it can be added now. If using regular dry barley, cook it separately until tender. (Dry barley takes 35-45 minutes to cook, so you should start this when you first start cooking the soup.)

Simmer for another 15-20 minutes before serving.

Serve with Parmesan cheese; garnish with parsley. Add S&P as needed.

[Source: Cooks.com]