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