*  Exported from  MasterCook  *
 
                   Fresh Garden Vegetable Pottage (Virgo)
 
 Recipe By     : Mary Smith, Culinary Temptations
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Zodiac                           Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         vegetable cooking spray
    1      cup           leek -- slices
                         (white and tender green parts)
      1/2  cup           sliced celery
      1/2  cup           red bell pepper -- slices
      1/2  cup           chopped onions
    4      cups          beef broth -- or fish stock
      1/2  teaspoon      marjoram
      1/2  teaspoon      thyme
    2      cups          russet potatoes -- scrubbed or peeled
                         and -- cut in 1 cubes
    1      cup           sliced carrots
    1      cup           cabbage -- Green, thinly sliced
    1      cup           broccoli florets
                         Salt and pepper -- to taste
      1/2  cup           lowfat cheddar cheese -- finely shredded
                         -- divided use
    2      tablespoons   chopped fresh parsley -- divided use
 
 Heat a large saucepan over medium-low heat. Add the leeks, celery, bell
 pepper and onions. Saute until tender, about 10 minutes.
 
 Add the beef broth, marjoram, thyme, potatoes, carrots, cabbage and
 broccoli. Bring to a boil. When the stew reaches the boiling point, reduce
 heat, partially cover and simmer until all the vegetables are tender, about
 20 minutes. Add additional broth as needed, and salt and pepper to taste.
 Ladle the stew into 4 serving bowls. Top each with 2 tablespoons of the
 cheese and sprinkle with parsley. Makes 4 servings. - Recipe from Mary
 Smith, Culinary Temptations Inc., Detroit.
 
 Variation: Cook the leeks, celery, bell pepper and onion in from 1 to 2
 tablespoon of corn oil. 
 Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
 edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97.  MC
 estimates  20.4% CFF,  185 cals, 4g fat.
 
 
 
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