Farmers' market soup stew Recipe

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Farmers' market soup stew

Artist:	_	Yield:	8
Categories:	Entrees, Meats, Soups & Stews	Rating:	0
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Ingredients:

2	tbsp	Olive Oil
1/2	lbs	Slab Bacon, Rind
		-Removed, Cut Into 2"
		-Cubes
6	med	Carrots, Cut Into
		-? Lengths
3	med	Onions, Diced Coarsely
4		Cloves Garlic, Minced
2		Leeks, w/3" of Green
		-Diced Fine
1 1/2	lbs	Cabbage, Cored & Cut
		-Into 1" Pieces
1		Russet Potato, Peeled
		-& Diced
1/2	cup	Dried Green Split Peas
8	cup	Chicken Broth
1	cup	Parsley, Chopped
2	tsp	Thyme, Dried
1	tsp	Tarragon, Dried
		Salt
		Pepper
4	med	Zucchini, Diced
3/4	lbs	Swiss Chard, Cut
		-Across Into 1" Slices
6		-Plum Tomatoes, Seeded
		-& Diced

Procedures:

1	Heat the oil in a large heavy dutch oven over medium low heat.
2	Add the bacon.
3	Cook, stirring for 10 to 12 minutes.
4	Add the carrots, onions, garlic and leeks.
5	Cook over low heat to wilt the vegetables (about 15 minutes), stirring occasionally.
6	Fold in the cabbage, potato and split peas.
7	Cook for 10 minutes.
8	Add the broth, half the parsley, and the thyme, tarragon, salt and pepper.
9	Bring to a boil.
10	Reduce heat and simmer for 30 minutes.
11	Add the zucchini.
12	Cook another 15 minutes, stirring occasionally.
13	Add the swiss chard.
14	Cook another 8 to 10 minutes.
15	Stir in the tomato and the remaining parsley.
16	Cook 5 minutes. serve hot