Vegetarian: winter vegetable soup

Yield: 4 Servings

Measure Ingredient
2 teaspoons Vegetable oil
2 cups Potatoes, diced
½ cup Onion, chopped
½ cup Carrots, chopped
½ cup Celery, chopped
2 cups Vegetable stock
1 cup Cabbage, shredded
1 teaspoon Dried basil
1 Bay leaf
19 ounces Canned tomatoes, chopped
½ cup Frozen peas
¼ cup Parsley, chopped
¼ teaspoon Salt
¼ teaspoon Pepper
⅓ cup Parmesan, freshly grated

In heavy saucepan, heat oil over medium heat; cook potatoes, onion, carrots and celery, stirring, for 5 minutes or until onions are softened. Add stock, cabbage, basil and bay leaf; bring to boil.

Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes, peas, parsley, salt and pepper; heat through. Remove bay leaf. Sprinkle with cheese.

Per Serving: about 190 calories, 8 g protein, 6 g fat, 28 g carbohydrate good source calcium, high source fibre.

Source: Canadian Living magazine [Nov 95] Presented in an article by Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C" [-=PAM=-] PA_Meadows@...

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