Linda's vegetable soup

Yield: 4 servings

Measure Ingredient
2 tablespoons Oil
1 large Onion, chopped
2 eaches Leeks, sliced
3 eaches Stalks celery, chopped
1 each Garliccloves, crushed
4 mediums Carrots, sliced
1 cup Cabbage, shredded
2 mediums Potatoes, chopped
1 teaspoon Fresh thyme
1 teaspoon Fresh rosemary
2 tablespoons Fresh parsley
2½ cup Vegetable stock
16 ounces Tomatoes
\N \N Salt & Pepper to taste

Heat the oil in a large saucepan and saute the onion, leeks, celery, and garlic 5 mins.

Add the carrots, cabbage and potatoes and stir well. Add the herbe.

Cover with vegetable stock and simmer, with the lid on, for about 1 hour. Stir occasionally, and add more liquid if necessary.

If you're using fresh tomatoes, sit them on top of the veggies for a minute or two, until their skins peel away easily. Then stir the skinned tomatoes into the soup. If using canned, add to the soup and stir well.

Season with salt and pepper and serve.

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