Step 1

In a large stockpot (I used a large Le Creuset Cast-Iron Dutch Oven), combine all ingredients through black pepper.

Step 2

Fill pot with water, about 6 quarts, leaving about 1 inch headspace.

Step 3

Simmer covered over medium heat for about 1 hour. Taste soup and based on your preference for ginger intensity, remove the piece of ginger and discard.

Step 4

Simmer soup for about 90 to 120 minutes total or until all vegetables are very soft and flavors have married. During simmering, if broth level looks low or is reducing too much, add a few additional cups of water, as needed.

Step 5

Serve immediately. I drain about 2 quarts worth of broth, and the rest is vegetable soup.

Step 6

Soup will keep airtight in the refrigerator for up to 1 week, or in the freezer for up to 6 months.