Farmers' market soup stew

Yield: 8 Servings

Measure Ingredient
2 tablespoons Olive Oil
½ pounds Slab Bacon, Rind Removed, Cut Into 2" Cubes
6 mediums Carrots, Cut Into 1/2" Lengths
3 mediums Onions, Diced Coarsely
4 Cloves Garlic, Minced
2 Leeks, w/3" of Green, Diced Fine
1½ pounds Cabbage, Cored & Cut Into 1" Pieces
1 Russet Potato, Peeled & Diced
½ cup Dried Green Split Peas
8 cups Chicken Broth
1 cup Parsley, Chopped
2 teaspoons Thyme, Dried
1 teaspoon Tarragon, Dried
Salt
Pepper
4 mediums Zucchini, Diced
¾ pounds Swiss Chard, Cut Across Into 1" Slices Plum Tomatoes, Seeded & Diced

Heat the oil in a large heavy Dutch Oven over medium low heat. Add the bacon. Cook, stirring for 10 to 12 minutes. Add the carrots, onions, garlic and leeks. Cook over low heat to wilt the vegetables (about 15 minutes), stirring occasionally. Fold in the cabbage, potato and split peas. Cook for 10 minutes. Add the broth, half the parsley, and the thyme, tarragon, salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Add the zucchini. Cook another 15 minutes, stirring occasionally. Add the Swiss chard. Cook another 8 to 10 minutes. Stir in the tomato and the remaining parsley. Cook 5 minutes. Serve hot.

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