My daughter eats Vegetable Barley Soup almost every day. And with Passover approaching, I wanted to make a Passover-friendly version.
4 carrots, chopped
1 onion, finely chopped
6 garlic cloves, finely chopped
3 potatoes, chopped
2 sweet potatoes, chopped
2 zucchini, chopped
4 stalks celery, chopped
1/2 cup quinoa
dill, to taste
parsley, to taste
salt, to taste
pepper, to taste
1. Saute onion, garlic in olive oil.
2. Add the rest of the ingredients and cover with water.
4. Cook for at least 1 1/2 - 2 hours.
I had recently made a big pot of vegetable stock, so I reserved the cooked veggies from that, pureed them and added them to the soup to thicken it. If you don't have extra veggies on hand and want the soup thicker, throw a few cups of it in the blender and mix back into the pot.