21-Ingredient Vegetable Soup - cooking recipe

Ingredients

8 ounces baby lima beans, dried, rinsed and picked over
3 garlic cloves
1 large leek, thoroughly cleaned, wihte part chopped, green part removed
1 bunch fresh dill, trimmed anc coarsely chopped (1 cup packed)
1 (6 ounce) package vegetable soup mix, such as Manishewitz
1 small celery root
1 medium rutabaga
4 ounces pearl barley, rinsed and picked over
4 ounces dried split peas, rinsed and picked over
1 large sweet onion, chopped
2 lbs carrots, thinly sliced
3 cups celery, chopped
1 green bell pepper, stemmed, seeded and chopped
1 red bell pepper, stemmed, seeded and chopped
2 parsnips, thinly sliced
1 (1 lb) eggplant, cut into 1/2 inch dice
1 large sweet potato, cut into 1/2 inch dice
2 tablespoons kosher salt
3/4 teaspoon black pepper, freshly ground
3 medium zucchini, thinly sliced
10 ounces frozen green beans
10 ounces frozen corn
10 ounces frozen peas

Preparation

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.
Tie garlic, green part of leek and chopped dill in cheesecloth bag.
Combine soup mix - not packet - with 5 quarts/litres water in large stockpot, at least 12 quart.
Add celery root, rutabaga and cheesecloth bag and bring to boil.
Reduce heat and simmer, cover, for 30 minutes.
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.
Add zucchini and continue to simmer, covered, for 40 minutes more.
Stir frozen vegetables into soup along with flavouring packet. Bring back to boil.
Reduce heat and simmer, covered, until vegetables are cooked to your liking, about 10 minutes.
Add remaining 1 tablespoons salt and 1/4 teaspoons pepper.
Remove celery root, rutabaga and cheesecloth packet before serving.
Blend a little.