Everlasting Gardener

Joanie Lapic Herb Specialist

Hearty Vegetable-Herb Soup

½ cup diced onion
2 cloves minced garlic
¼ cup chopped Chives
½ cup diced celery
½ cup diced cabbage
½ cup diced carrot
½ cup butter
2 tsp. fresh Thyme leaves (1 tsp. dried)
2 fresh or dried Bay leaves
1 can stewed tomatoes
1 qt. vegetable stock
½ cup brown rice or barley
¼ cup corn kernels
½ cup shredded spinach
1 small can sliced mushrooms
2 Tbsp. grated Asiago cheese
2 tsp. chopped fresh Parsley (1 tsp. dried)

~ In soup pot, mix onion, garlic, Chives, celery, cabbage, carrot and butter. Cover and cook about 3 minutes.
DO NOT brown vegetables while cooking.
~ Stir in Thyme, Bay, stewed tomatoes, vegetable stock and brown rice OR barley.
~ Simmer 40 minutes, with lid on.
~ Stir in corn, spinach and mushrooms.
Simmer 5 minutes.
~ Remove from heat.
Ladle into soup bowls.
~ Garnish with cheese and Parsley.
Serves 5 - 6

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