Hortosoupa: Greek Vegetable Soup

 

1 onion, sliced 

1/4 cup olive oil

4 – 5 large cloves of garlic, finely chopped 

4 carrots, peeled and sliced 

4 fresh tomatoes, cut into chunks (or equivalent canned diced tomatoes) 

4 sticks fresh celery, trimmed and sliced 

3 potatoes, peeled and cut into bite sized chunks 

1/4 green cabbage sliced into small pieces 

1 cup packed chopped fresh parsley 

6 – 8 cups water or broth 

Salt & pepper to taste 

1 can lima beans, drained

In a large stock pot, saute the onions in the olive oil on medium heat until they are translucent and just beginning to brown. Add the garlic and continue to cook for a minute more. Add the remaining ingredients to the pot, using the preferred amount of water. You want the vegetables to at least be submerged. Turn the heat to high and bring almost to a boil, then drop the heat to maintain a gentle simmer. Cover the pot. Cook the soup until the carrots and potatoes are tender and add salt and/or pepper to your desired taste.