Farm Market Soup Stew
Yield: 10 Servings
2 tb Extra virgin
olive oil
6 md Carrots, halved lengthwise,
-and cut into 1/2 inch lengths
3 md Onions; cut into 1/4 inch
-- diced pieces
4 Garlic cloves; minced
2 Leeks (3 inches of green left on),
-- well washed and cut into small pieces
1 sm Head green cabbage; cored
-- and cut into 1 inch pieces
1 Russet potato; peeled and diced |
1/2c Green split
peas, dried
8 c Vegetable broth
1 c Parsley, flat-leaf, chopped
1 ts Tarragon
2 ts Thyme
Salt and pepper to taste
4 md Zucchinis; cut into ½ inch
-- diced pieces
3/4 lb Swiss chard or spinach, cut
-- crosswise into 1 inch slices
6 Plum tomatoes; seeded and diced |
Heat oil in a large, heavy pot over
medium-low heat. Add carrots, onions, garlic and leeks. Cook over low heat for 15 minutes
to wilt vegetables, stirring occasionally.
Fold cabbage, potatoes and split peas into
vegetables. Cook for 10 minutes.
Add broth, 1/2 cup parsley, thyme, tarragon,
salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes.
Add zucchini and cook 15 minutes longer,
stirring occasionally. Add Swiss chard and cook 8 to 10 minutes. Stir in tomatoes and the
remaining 1/2 cup parsley; cook 5 minutes longer.
Serve piping hot.
Fall 1999
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Last modified: April 09, 2002