Veggie Soup

15 ingredients
10 steps

Ingredients

  • 2 Tbsp. olive oil
  • 6 carrots, halved and cut into 1/2-inch pieces
  • 3 medium onions, diced
  • 4 cloves garlic, minced
  • 2 leeks, diced
  • 1 head cabbage, cored and cut into 1-inch pieces
  • 1 potato, peeled and diced
  • 1/2 c. dried green split peas
  • 8 c. chicken broth
  • 1 c. chopped parsley
  • 2 tsp. dried thyme
  • 1 tsp. dried tarragon
  • 4 zucchini, cut into 1/2-inch dices
  • 3/4 lb. spinach, cut into 1-inch pieces
  • 6 plum tomatoes, seeded and diced

Directions

  1. 1
    Heat oil in large, heavy pot.
  2. 2
    Cook carrots, onions, garlic and leeks 15 minutes over low heat.
  3. 3
    Fold in cabbage, potato and split peas; cook 10 minutes.
  4. 4
    Add broth, 1/2 of parsley, thyme, tarragon and salt and pepper to taste.
  5. 5
    Bring to boil, then reduce heat and simmer 30 minutes.
  6. 6
    Add zucchini and cook 15 minutes.
  7. 7
    Add spinach and cook 10 minutes.
  8. 8
    Stir in tomatoes and remaining parsley; cook 5 minutes longer.
  9. 9
    Serves 8 to 10.
  10. 10
    Best very hot with bread.

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