Wholesome Chunky Vegetable Soup

I personally like chunky vegetable soup, but if you don’t want to cube all the vegetables, simply use a food processor fitted with the steel blade to chop them up.

Directions

Prepare Soup

1. Place all cubed vegetables in a slow cooker and let cook on high for about one hour.

2. Add the broth, plus more water if necessary to cover all the vegetables, along with dill, barley, red lentils, salt, and pepper.

3. Cover and cook on low for 8-10 hours, until vegetables are tender.

4. If desired, you can puree at this point.

5. Add the baked beans about 20 minutes before serving.

Tips:

This soup reheats and freezes well. It will thicken when refrigerated overnight, so thin it with a little water when reheating.

Variations:

Chicken broth can be used instead of vegetable broth.

Credits

Photography: Daniel Lailah

Styling: Amit Farber

Recipe tags

Budget friendly Complex carbs Estee Kafra Filling Freezer-friendly Hanukkah Hot soup Meatless Mondays Protein Simple Simple suppers Slow cooker Succos Succot Sukkos Vegetable soup Vegetables Wholesome