*  Exported from  MasterCook  *
 
                           FARM MARKET SOUP STEW
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Vegetarian                       Soups
                 Parade
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Extra virgin olive oil
    6       md           Carrots -- halved lengthwise,
                         -and cut into 1/2-inch
                         -lengths
    3       md           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       sm           Head green cabbage -- cored
                         -and cut into 1-inch pieces
    1                    Russet potato -- peeled and
                         -diced
      1/2   c            Green split peas, dried
    8       c            Vegetable broth
    1       c            Parsley, flat-leaf -- chopped
    1       t            Tarragon
    2       ts           Thyme
                         Salt and pepper to taste
    4       md           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
 
    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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