Farm Market Soup Stew
Yield
8 servingsPrep
30 minCook
90 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
cabbage
cored and cut into 1 inch pieces |
*
|
| 1 | each |
russet potatoes
peeled and diced |
*
|
| ½ | cup |
split green peas
dried |
|
| 8 | cups |
vegetable stock
|
|
| 1 | cup |
parsley leaves
flat-leaf, chopped |
|
| 1 | teaspoon |
tarragon leaves
|
|
| 2 | teaspoons |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | medium |
zucchini
cut into 1/2 pieces, diced |
|
| ¾ | pound |
swiss chard
or spinach, cut, crosswise into 1inch, slices |
|
| 6 | each |
italian plum (roma) tomatoes
seeded and, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
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 |
cabbage
cored and cut into 1 inch pieces |
*
|
| 1 | each |
russet potatoes
peeled and diced |
*
|
| 118 | ml |
split green peas
dried |
|
| 1.9 | l |
vegetable stock
|
|
| 237 | ml |
parsley leaves
flat-leaf, chopped |
|
| 5 | ml |
tarragon leaves
|
|
| 1E+1 | ml |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | medium |
zucchini
cut into 1/2 pieces, diced |
|
| 340.2 | g |
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, ½ 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 ½ cup parsley; cook 5 minutes longer.
Serve piping hot.
