Farm Market Soup

Farm Market Soup Recipe:

Farm Market Soup

      2 tb Extra virgin olive oil
      6 md Carrots; halved lengthwise, and cut into
          -1/2-inch lengths
      3 md Onions; cut into 1/4-inch dice
      4    Garlic cloves; minced
      2    Leeks (3 inches of green left on);
          -well washed and cut into small dice
      1 sm Head green cabbage; cored
          -and cut into 1-inch pieces
      1    Russet potato; peeled and diced
    1/2 c Green split peas; dried
      8 c Vegetable broth
      1 c Parsley, flat-leaf; chopped
      1 ts Tarragon
      2 ts Thyme
          Salt and pepper to taste
      4 md Zucchini; cut into 1/2-inch dice
    3/4 lb Swiss chard or spinach; cut
          -crosswise into 1-inch slices
      6    Plum tomatoes; seeded and diced

1. Heat oil in a large, heavy pot over medium-low
heat.

2. Add carrots, onions, garlic and leeks. Cook over
low heat for 15 minutes to wilt vegetables, stirring
occasionally.

3. Fold cabbage, potato and split peas into
vegetables. Cook for 10 minutes.

4. Add broth, 1/2 cup parsley, thyme, tarragon, salt
and pepper. Bring to a boil, reduce heat and simmer
for 30 minutes.

5. Add zucchini and cook 15 minutes longer, stirring
occasionally.

6. Add Swiss chard and cook 8 to 10 minutes. Stir in
tomatoes and the remaining 1/2 cup parsley; cook 5
minutes longer. Serve piping hot.

Makes 10 servings

Contributed by Judi M. Phelps
Source: Parade Magazine, Oct. 24, 1993