Farm Market Soup Stew

2 hours Prep: 30 minutes Cook: 90 minutes

254 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	tablespoons	olive oil, extra-virgin
6	medium	carrots	halved lengthwise,, and cut into 1/2inch, lengths
3	medium	onions	cut into 1/4 inch, dice
4	cloves	garlic	minced
2	each	leeks	3 inches of green left on, well washed and cut into small, dice
1	small	green cabbage	cored and cut into 1 inch pieces
1	each	russet potatoes	peeled and diced
1/2	cup	split green peas	dried
8	cups	vegetable stock
1	cup	parsley leaves	flat-leaf, chopped
1	teaspoon	tarragon
2	teaspoons	thyme
1	x	salt and black pepper	to taste
4	medium	zucchini	cut into 1/2 pieces, diced
3/4	pound	swiss chard	or spinach, cut, crosswise into 1inch, slices
6	each	italian plum (roma) tomatoes	seeded and, diced

Directions

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, potato and split peas into vegetables.

Cook for 10 minutes.

Add broth, 1/2 cup parsley, thyme, taragon, salt and pepper.

Bring to a boil, reduce heat and simmer for 30 minutes.

Add zucchini and cook 15 minutes longer, stirring ccasionally.

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.

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Nutrition Facts

Serving Size 595g

Amount per Serving

Calories 254 28% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 1193mg	50%
Total Carbohydrate 38.0g	13%
Dietary Fiber 8.0g	33%
Sugars 10.0g
Protein 12.0g	24%

Vitamin A	318%		Vitamin C	101%
Calcium	12%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe is easy and delicious!! We made a few changes: used thin chicken breasts (or you can pound them flat), add grated ginger, less soy sauce, substitute honey for the suger and chili oil for the cayenne pepper. We ate it with veggie fried rice (made in the same wok for easy cleanup). Yum!

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