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Issue 363: Hearty Vegetable Soup

Rivky Kleiman

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

Wednesday, 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.) 

While the meat is browning, prepare all your vegetables. Add them to the pot and sauté about 2 minutes, stirring constantly. Pour in water, beans, barley, fresh herbs, sherry cooking wine, kosher salt, pepper, and onion and garlic powders. 

Bring to a rolling boil, then lower heat and simmer for an hour and a half, stirring occasionally. Check that beans are tender before removing from heat.

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