Recipe - Farm Market Soup Stew

2 tablespoon Extra virgin olive oil
6 md Carrots; halved lengthwise,
and cut into 1/2inch
lengths
3 md Onions; cut into 1/4inch
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 1inch pieces
1 Russet potato; peeled and
minced
One half cup Green split peas, dried
8 cup Vegetable broth
1 cup Parsley, flatleaf; chopped
1 teaspoon Tarragon
2 teaspoon Thyme
Salt and pepper to taste
4 md Zucchinis; cut into 1/2inch
dice
Three fourths pound Swiss chard or spinach; cut
crosswise into 1inch
slices
6 Plum tomatoes; seeded and
minced

1. Heat oil in a large, heavy pot over mediumlow 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, One half 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 One half cup parsley; cook 5 minutes longer.Serve piping hot.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini