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Easy Vegetable Soup


Who knew soup could be this easy?


Prepare the Soup

1. Sauté onions and celery in a little oil in six-quart pot.
2. Add whole parsnip, carrots, and zucchini. Add barley, split peas, can of drained mushrooms, salt, and enough water to fill pot three-fourths full. Bring to a boil and cook about one and a half hours or until carrots are soft.
3. Remove carrots from pot and set aside. Using a hand blender, blend vegetables in pot until smooth or desired consistency. Slice carrots into thin rounds, return to pot, and simmer an additional 10 minutes.


Photography and Styling by Chavi Feldman