Farm market soup stew Recipe

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Farm market soup stew

Artist:	_	Yield:	10
Categories:	Entrees, Soups & Stews, Vegetarian	Rating:	0
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Ingredients:

2	tbsp	Extra virgin olive oil
6	med	Carrots, halved lengthwise
		-and cut into ?inch
		-lengths
3	med	Onions, cut into ?inch
		-dice
4		Garlic cloves, minced
2		Leeks (3 inches of green
		-left on), well washed and
		-cut into small dice
1	small	Head green cabbage, cored
		-and cut into 1-inch pieces
1		Russet potato, peeled and
		-diced
1/2	cup	Green split peas, dried
8	cup	Vegetable broth
1	cup	Parsley, flat-leaf, chopped
1	tsp	Tarragon
2	tsp	Thyme
		Salt and pepper to taste
4	med	Zucchinis, cut into ?inch
		-dice
3/4	lbs	Swiss chard or spinach, cut
		-crosswise into 1-inch
		-slices
6		Plum tomatoes, seeded and
		-diced

Procedures:

1	Heat oil in a large, heavy pot over medium-low heat.
2	Add carrots, onions, garlic and leeks.
3	Cook over low heat for 15 minutes to wilt vegetables, stirring occasionally.
4	Fold cabbage, potato and split peas into vegetables.
5	Cook for 10 minutes.
6	Add broth, ?cup parsley, thyme, taragon, salt and pepper.
7	Bring to a boil, reduce heat and simmer for 30 minutes.
8	Add zucchini and cook 15 minutes longer, stirring occasionally.
9	Add swiss chard and cook 8 to 10 minutes.
10	Stir in tomatoes and the remaining ?cup parsley; cook 5 minutes longer.serve piping hot.
11	Parade magazine, oct.
12	24, 1993/mm by deeanne