Linda's Vegetable Soup
Yield
4 servingsPrep
15 minCook
60 minReady
80 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
leeks
sliced |
*
|
| 3 | each |
celery stalks
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 4 | medium |
carrots
sliced |
|
| 1 | cup |
cabbage
shredded |
|
| 2 | medium |
potatoes
chopped |
|
| 1 | teaspoon |
thyme
fresh |
*
|
| 1 | teaspoon |
rosemary leaves
fresh |
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 2 ½ | cups |
vegetable stock
|
|
| 16 | ounces |
tomatoes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
leeks
sliced |
*
|
| 3 | each |
celery stalks
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 4 | medium |
carrots
sliced |
|
| 237 | ml |
cabbage
shredded |
|
| 2 | medium |
potatoes
chopped |
|
| 5 | ml |
thyme
fresh |
*
|
| 5 | ml |
rosemary leaves
fresh |
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| 591 | ml |
vegetable stock
|
|
| 462.4 | ml/g |
tomatoes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat the oil in a large saucepan and sauté the onion, leeks, celery, and garlic 5 minutes.
Add the carrots, cabbage and potatoes and stir well.
Add the herbs.
Cover with vegetable stock and simmer, with the lid on, for about 1 hour.
Stir occasionally, and add more liquid if necessary.
If you're using fresh tomatoes, sit them on top of the veggies for a minute or two, until their skins peel away easily.
Then stir the skinned tomatoes into the soup.
If using canned, add to the soup and stir well.
Season with salt and pepper and serve.
