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Nothing is more classic or easy than making a big, hearty pot of vegetable soup. It literally takes minutes to put together, and you can easily play around with the ingredients and change it to suit your family’s preferences. This soup can easily be doubled.
2 teaspoons oil
1 medium onion, diced
2 stalks celery, diced
1 medium green zucchini, diced
1 medium yellow zucchini, diced
1 white carrot, peeled and diced
2 small regular carrots, peeled and diced
1/2 cup barley, such as Gefen (optional)
1/4 cup Gefen Red Lentils (optional)
salt, to taste
pepper, to taste
2 cubes Gefen Frozen Dill or a 1/4 bunch fresh dill
6–8 cups water (see directions)
In a soup pot, heat the oil, add the onions, and sauté for about five minutes until shiny.
Add the rest of the vegetables, letting them sweat for about five to 10 minutes. Add the barley and lentils (if using), salt, pepper, and dill and toast for about two minutes.
Add the water. (Start with six cups, and if it gets too thick, add more. It’s always easier to add more water than be stuck with watery soup.)
Bring to a boil.
Cover and let simmer for one to one and a half hours.
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