Recipe - Vegetable-Wild Rice Soup

4 qt Vegetable stock
3 lg Garlic cloves; minced
One fourth cup Sundried tomatoes; snipped
2 lg Carrots; halved and cut or sliced up
Sm
1 md Parsnip; minced
1 cup Celery; thinly cut or sliced up
1 cup Green beans; trimmed &
chopped
2 Leeks; cleaned and thinly
Sliced
2 cup Shredded cabbage
1 cup Wild rice
1 cup Brown lentils; washed &
picked
; over
4 New red potatoes; quartered
Salt and pepper; to taste
1 cup Frozen peas
Grated parmesan cheese;
optional

In large stock pot, bring stock to a boil. Reduce heat to simmer; add
garlic and tomatoes. Stir; bring soup back to a steady simmer.

Add ingredients in following order: bring soup back to a steady simmer
between each addition, carrots, parsnip, celery, green beans, leeks and
cabbage. After adding cabbage, simmer 25 minutes.

Add rice, lentils and potatoes all at once; simmer 35 minutes.

Add salt and black pepper to taste. Add green peas. Cook only until soup
returns to simmer. Serve with dish of grated parmesan for passing at the
table if desired. Makes 16