Servings: Serves 12
Ingredients 2 quarts vegetable broth1 quart water1 small onion , coarsely chopped2 medium carrots , cut into 1/2-inch-thick rounds2 ribs celery , cut into 1/2-inch-thick slices1 can (14.5 ounces) tomatoes with juice2 cloves garlic , minced2 sprigs fresh thyme or 1/2 teaspoon dried thyme1/4 celery root , peeled and cut into 1-inch cubes (2 cups)1/3 cup pearl barley1/3 cup split peas1/3 cup lentils , preferably tiny French lentilles de Puy1/4 small head chopped green cabbage (about 2 cups)1 large Yukon Gold potato , peeled and cut into 1/2-inch cubes1 medium zucchini , scrubbed and cut into 1/2-inch cubes1 yellow squash , scrubbed and cut into 1/2-inch cubesSalt and freshly ground pepperChopped fresh herbs , such as basil, parsley or chives, for garnish
Bring the broth, water, onion, carrots, celery, tomatoes, garlic and thyme to a boil over high heat. Reduce the heat to low and simmer for one hour.
Add the celery root, barley, split peas and lentils and cook for 40 minutes.
Add the cabbage, potato, zucchini and squash. Simmer until all of the ingredients are tender, about 40 minutes. Remove and discard the thyme sprigs. Season to taste with salt and pepper.
Serve hot, ladled into soup bowls and sprinkled with herbs.