GORGEOUSLY GREEN VEGGIE SOUP

I am passtioate about soups at this time of year. I make an enormous pot of the Gorgeously Green Vegetable Soup (recipe from The Gorgeously Green Diet) and below. This is a nutritious soup that can be made ahead of time and frozen in a Pyrex glass container (the new ones have BPA plastic lids). Just whip out your container in the morning and take your soup to the office to warm up for a perfect lunch – this way you avoid the cost, the packaging and manage to pack in a cozy, warming and nutrient-filled lunch.
GORGEOUSLY GREEN VEGETABLE SOUP
This easy soup is a staple in my kitchen. It is packed with veggie goodness and includes an easily digestible grain (barley) to fill you up. Served with whole-wheat bread, it’s hearty enough for a family dinner,. Think about making double quantities and freezing half of it for another time.
Serves 4
1 tbsp olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 leek, chopped
1 tsp sea salt
1 tsp pepper

1 bay leaf

2 medium carrots, chopped
1 red pepper, chopped (if in season)

4 cups vegetable broth or 4 cups water with vegetable bouillon cube
1/4 cup pearl barley
1/2 cup frozen edamame
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup fresh or frozen and thawed corn
Chopped fresh parsley or mint to garnish
Heat the olive oil in a large stockpot over medium heat and add the onion, celery, leek, amino acids, salt, pepper, and bay leaf. Sauté until the celery and leek are softened but not browned. Add the carrots and sauté for another 3 minutes. Add the vegetable broth and barley. Put a lid on the pot and simmer for 25 to 30 minutes. Add the edamame, broccoli, cauliflower, and corn and simmer for another 5 minutes. Remove from the heat and serve garnished with handfuls of fresh chopped parsley or mint.