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  Recipe Home » Vegetarian » Farm Market Soup Stew
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  Farm Market Soup Stew
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 298
Ingredients:
2 tbsp Extra virgin olive oil
6 medium Carrots, halved lengthwise, and cut into 1/2-inch lengths
3 medium Onions, cut into 1/4-inch dice
4 Garlic cloves, minced
2 Leeks (3 inches of green left on), well washed and cut into small dice
1 small Head green cabbage, cored and cut into 1-inch pieces
1 Russet potato, peeled and diced
1/2 cup Green split peas, dried
8 cup Vegetable broth
1 cup Parsley, flat-leaf, chopped
1 tsp Tarragon
2 tsp Thyme
Salt and pepper to taste
4 medium Zucchinis, cut into 1/2-inch dice
3/4 lb Swiss chard or spinach, cut crosswise into 1-inch slices
6 Plum tomatoes, seeded and diced
Instructions:
1. Heat oil in a large, heavy pot over medium-low heat.

2. Add carrots, onions, garlic and leeks. Cook over low heat for 15
minutes to wilt vegetables, stirring occasionally.

3. Fold cabbage, potato and split peas into vegetables. Cook for 10
minutes.

4. Add broth, 1/2 cup parsley, thyme, taragon, salt and pepper.
Bring to a boil, reduce heat and simmer for 30 minutes.

5. Add zucchini and cook 15 minutes longer, stirring occasionally.

6. 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.

Parade Magazine, Oct. 24, 1993/MM by DEEANNE
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