Winter Garden Soup

Recipe from my mother, Janice Rand Tucker.

Ingredients: 1 tablespoon olive oil 2 large garlic cloves, minced 1 large white onion, quartered and sliced 1 large leek, halved and sliced, and soaked to remove sand 2 cups carrots, peeled, quartered and diced 2 cups celery, thinly sliced 1-1/2 cups yam/sweet potato or butternut squash, cubed 2 cups zucchini 2 cups corn kernels 2 cups cabbage, coarsely chopped 1/2 teaspoon thyme 1/4 teaspoon sage 1/2 teaspoon oregano 8 cups vegetable stock Ground rock salt or sea salt and pepper 1 tablespoon lemon juice

Directions:

1. Heat oil in soup pot. Add garlic, onion, and leek; cook over medium heat until brown and caramelized.

2. Add carrots, celery, yam/squash, zucchini, corn, and cabbage, stirring briefly after each addition.

3. Add herbs and stock. Bring to boil, then cover and simmer 25 minutes.

4. Add salt and pepper to taste and lemon juice.