This soup bursts with the flavor of fresh vegetables. Feel free to experiment with different combinations of vegetables.
3 tbsp olive oil2/3 cup diced carrots1-1/4 cups diced onions1/2 cup diced celery1/3 cup diced turnip3/4 cup diced leek, white and light green portions1/2 cup diced cabbageSachet: 5 black peppercorns, 5 parsley stems, 1 bay leaf, 1 thyme sprig or 1/2 tsp dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch1/2 cup chopped plum tomatoes (peeled and seeded)1/2 cup peeled, diced potatoes1/2 cup fresh or frozen lima beans1/2 cup fresh or frozen corn kernels1/4 cup chopped flat-leaf parsley
Salt and pepper as needed
1. Heat the oil in a soup pot over medium heat. Add the carrots, onions, celery, turnip, leek, and cabbage. Sauté, stirring frequently, until the onions are softened and translucent, about 15 minutes.
2. Add the broth and sachet. Bring to a simmer and cook for 10 minutes.
3. Add the tomatoes, potatoes, lima beans, corn, and parsley. Continue to simmer until the potatoes are tender, 10 to 15 minutes.
4. Remove and discard the sachet. Season to taste with the salt and pepper. Serve in heated bowls.
Recipe from VEGETABLES by The Culinary Institute of America.