Recipe - Fresh Garden Vegetable Pottage (Virgo)

Vegetable cooking spray
1 cup Leek, slices (white and
tender green parts)
One half cup Sliced celery
One half cup Red bell pepper, slices
One half cup Chopped onions
4 cup Beef broth, or fish stock
One half teaspoon Marjoram
One half teaspoon Thyme
2 cup Russet potatoes, scrubbed or
peeled and, cut in 1" cubes
1 cup Sliced carrots
1 cup Cabbage, Green, thinly
cut or sliced up
1 cup Broccoli florets
Salt and pepper, to taste
One half cup Lowfat cheddar cheese,
finely shredded, divided
use
2 tablespoon Chopped fresh parsley,
divided use

Heat a large saucepan over mediumlow 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,
4 g fat.

Recipe by: Mary Smith, Culinary Temptations Posted to Digest
eatlf.v097.n108 by PATh phannema@wizard.ucr.edu on Apr 23, 1997