Hearty Vegetable Soup
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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