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Winter Vegetable Soup

Pat sent us another great recipe from the GACC kitchen. It wowed us the first time we tried it, with it’s sweet, savory, tangy and rich flavor, packed full of seasonal veggies. She got it from the cookbook: Ladle, Leaf, and Loaf.

2 medium-large leeks
2 cloves garlic
1 small green cabbage
6-7 small potatoes
5–6 carrots
4–5 parsnips
4 cups kale, about a ½ bunch
1 small winter squash, or ½ large squash
2 tbsp olive oil
6–8 cups of water or vegetable broth
3 bay leaves
bunch of fresh thyme
1/4 cup cider vinegar
1/2 cup parsley

1. Wash, peel, and trim the veggies, as needed or desired. Chop the leeks, potatoes, kale and parsley. Dice the onions, carrots, parsnips. Mince the garlic. Core and thin slice the cabbage. Peel, seed and then chop the squash into large dice, or bite size pieces.
2. Heat the oil in a large stock pot over medium-high heat. Add onion, leeks and garlic. Cook until soft.
3. Add carrots, parsnips, cabbage and potato. Add water (or broth) to cover veggies and reduce heat to medium-low. Cook 10 – 15 minutes.
4. Add squash, vinegar, herbs, salt and pepper. Reduce heat to simmer and cook 15 minutes.
5. Stir in kale and continue simmering for 5 minutes.
6. Test veggies for tenderness but keep veggies from becoming overcooked. Season with fresh ground pepper and salt to taste