Lunch Box Vegetable Soup

By Hklbrries

Dicing the veggies so they're all the same size gives a mosaic effect to the soup and ensures that they fit inside the thermos.

Ingredients

• 1/4 cup olive oil
• 1 cup onion, diced, 1/4-inch
• 1 celery rib, diced, 1/4-inch
• 4 medium-sized carrots, diced, 1/4-inch
• 1 pound red boiling potatoes, peeled and diced, 1/4-inch
• 2 medium-sized parsnips, diced, 1/4-inch
• 2 tbsp split peas
• 1/2 tsp dried tarragon
• 6 cups vegetable broth (canned broth is OK to use)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 medium-sized zucchini, diced, 1/4-inch
• 1/2 pound green beans, cut into 1-inch pieces
• 1/4 cup chopped flat-leaf parsley

Details

Servings 6

Preparation

Step 1

Place the oil, onion and celery in a pot over low heat; cook until wilted, stirring occasionally, 10 minutes. Add the carrots, potatoes, parsnips, split peas, tarragon and broth. Season with salt and pepper.

Bring the soup to a boil. Reduce the heat to a simmer and cook, partially covered, for 25 minutes. Add the zucchini and green beans; cook 20 minutes more. Stir in the parsley; adjust the seasonings.