Recipe - Lindas Vegetable Soup

2 tablespoon Oil
1 lg Onion, chopped
2 Leeks, cut or sliced up
3 Stalks celery, chopped
1 Garliccloves, crushed
4 md Carrots, cut or sliced up
1 cup Cabbage, shredded
2 md Potatoes, chopped
1 teaspoon Fresh thyme
1 teaspoon Fresh rosemary
2 tablespoon Fresh parsley
2 One half cup Vegetable stock
16 ounce Tomatoes
Salt & Pepper to taste

Heat the oil in a large saucepan and saute the onion,
leeks, celery, and garlic 5 mins.
Add the carrots, cabbage and potatoes and stir well.
Add the herbe. Cover with vegetable stock and simmer,
with the lid on, for about 1 hour. Stir occasionally,
and add more liquid if necessary. If you're using
fresh tomatoes, sit them on top of the veggies for a
minute or two, until their skins peel away easily.
Then stir the skinned tomatoes into the soup. If
using canned, add to the soup and stir well.
Season with salt and pepper and serve.

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