Farm market soup stew

Yield: 10 servings

Measure Ingredient
2 tablespoons Extra virgin olive oil
6 mediums Carrots; halved lengthwise, and cut into 1/2-inch lengths
3 mediums Onions; cut into 1/4-inch dice
4 Garlic cloves; minced
2 Leeks (3 inches of green left on); well washed and cut into small dice
1 small Head green cabbage; cored and cut into 1-inch pieces
1 Russet potato; peeled and diced
½ cup Green split peas, dried
8 cups Vegetable broth
1 cup Parsley, flat-leaf; chopped
1 teaspoon Tarragon
2 teaspoons Thyme
Salt and pepper to taste
4 mediums Zucchinis; cut into 1/2-inch dice
¾ pounds Swiss chard or spinach; cut crosswise into 1-inch slices
6 Plum tomatoes; seeded and diced

1. Heat oil in a large, heavy pot over medium-low heat.

2. Add carrots, onions, garlic and leeks. Cook over low heat for 15 minutes to wilt vegetables, stirring occasionally.

3. Fold cabbage, potato and split peas into vegetables. Cook for 10 minutes.

4. Add broth, ½ cup parsley, thyme, taragon, salt and pepper.

Bring to a boil, reduce heat and simmer for 30 minutes.

5. Add zucchini and cook 15 minutes longer, stirring occasionally.

6. Add Swiss chard and cook 8 to 10 minutes. Stir in tomatoes and the remaining ½ cup parsley; cook 5 minutes longer.Serve piping hot.

Parade Magazine, Oct. 24, 1993/MM by DEEANNE

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