Soup Season (ing)

Oh, Soup.

It's that time of year again.  I've been eating it about as fast as I can make it and experimenting, of course.  It's the scientist in me!  This version of a vegetable soup is traditional but also filling, hearty, and oh so tasty!  I challenge anyone who doesn't like vegetables to not love this soup.  It also includes some shining stars of the vegetable world that don't get as much attention in the daily life of most Americans (like cabbage and parsnips).  I think a big barrier to people getting enough fruits and vegetables in their diet is the fear of preparing a new food.  For those of you who aren't used to eating parsnips, prepare it just like a carrot (peel and slice/dice).  The flavor might surprise you! 

Vegetable Soup: Version I

1/2 Nappa Cabbage, chopped (about 4-5 cups)
4 medium carrots, sliced
2 celery stocks, sliced (include the tops as long as they are clean)
3 small parsnips, peeled and sliced finely
2-3 medium potatoes, cleaned and diced (skin on)
1 red pepper, finely sliced
1 medium zucchini, finely sliced
2 tomotoes, chopped
1 15oz can kidney beans
1-2 Tablespoons canola oil
2 quarts stock (chicken or vegetable)
1/2 teaspoon dried thyme
1 Tablespoon dried parsley
salt and pepper to taste

In medium stock pot, saute carrot and parsnip over medium heat for 5-10 minutes.  Add celery and cabbage  to root vegetable mixture.  You can add a little salt at this point and stir a few times over the next 5-10 minutes.  Pour in the stock (or cubes + water).  Bring the mixture to a simmer.  Add remaining vegetables.  Cook for about 20 more minutes until the potatoes are tender (if you want the soup to cook faster, cut the potatoes into smaller pieces before adding them to the mixture).  Add the seasonings to taste. 

For those who prefer soup sans beans, You can also add the beans to individual portions: about 1/2 cup of beans will give you a wallop of fiber and protein!  You could also try other bean varieties, like Navy Beans, for nautical inspiration :-)