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Farm Market Soup Stew

Submitted by wlk5

YIELD

8 servings

PREP

30 min

COOK

90 min

READY

2 hrs

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 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

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 585g (20.6 oz)

Amount per Serving

Calories 155 24% of calories from fat

% Daily Value *

Total Fat 4g 6%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 150mg 6%

Total Carbohydrate 9g 9%

Dietary Fiber 8g 33%

Sugars g

Protein 14g

Vitamin A 238% • Vitamin C 98%

Calcium 12% • Iron 15%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber