Yield: 1 servings
|4 quarts||Vegetable stock|
|3 larges||Garlic cloves; minced|
|¼ cup||Sun-dried tomatoes; snipped|
|2 larges||Carrots; halved and sliced|
|1 medium||Parsnip; diced|
|1 cup||Celery; thinly sliced|
|1 cup||Green beans; trimmed & chopped|
|2 \N||Leeks; cleaned and thinly|
|2 cups||Shredded cabbage|
|1 cup||Wild rice|
|1 cup||Brown lentils; washed & picked|
|\N \N||; over|
|4 \N||New red potatoes; quartered|
|\N \N||Salt and pepper; to taste|
|1 cup||Frozen peas|
|\N \N||Grated parmesan cheese; optional|
In large stock pot, bring stock to a boil. Reduce heat to simmer; add garlic and tomatoes. Stir; bring soup back to a steady simmer.
Add ingredients in following order: bring soup back to a steady simmer between each addition, carrots, parsnip, celery, green beans, leeks and cabbage. After adding cabbage, simmer 25 minutes.
Add rice, lentils and potatoes all at once; simmer 35 minutes.
Add salt and black pepper to taste. Add green peas. Cook only until soup returns to simmer. Serve with dish of grated parmesan for passing at the table if desired. Makes 16 servings. ½ grams of fat in a serving. | Recipe by: November '96 Vegetarian Times Converted by MM_Buster v2.0l.