21-Ingredient Vegetable Soup Recipe

Directions:

1. Put lima beans in small saucepan and cover with water. Bring to boil. Reduce heat, cover and simmer for 2 minutes. Remove pan from heat and allow to steam, covered, for at least 1 hour.
2. Tie garlic, green part of leek and chopped dill in cheesecloth bag.
3. Combine soup mix - not packet - with 5 quarts/litres water in large stockpot, at least 12 quart.
4. Add celery root, rutabaga and cheesecloth bag and bring to boil.
5. Reduce heat and simmer, cover, for 30 minutes.
6. Drain lima beans and add to stockpot. Stir in barley, split peans, onion, carrots, celery, peppers, parsnips, eggplant, sweet potato, 1 tablespoons salt and 1/2 teaspoons pepper. Bring back to boil. Then reduce heat and simmer, covered, for 15 minutes.
7. Add zucchini and continue to simmer, covered, for 40 minutes more.
8. Stir frozen vegetables into soup along with flavouring packet. Bring back to boil.
9. Reduce heat and simmer, covered, until vegetables are cooked to your liking, about 10 minutes.
10. Add remaining 1 tablespoons salt and 1/4 teaspoons pepper.
11. Remove celery root, rutabaga and cheesecloth packet before serving.
12. Blend a little.