Linda's Vegetable Soup

Recipe Ingredients

2 tablespoons	30ml	Oil
1 tablespoon	15ml	Onion - chopped (large)
2		Leeks - sliced
3		Celery - chopped
1		Garlic - crushed
4		Carrots - sliced (medium)
1 cup	237ml	Cabbage - shredded
2 cups	292g / 10oz	Potatoes - chopped (medium)
1 teaspoon	5ml	Fresh thyme
1 teaspoon	5ml	Fresh rosemary
2 tablespoons	30ml	Fresh parsley
2 1/2 cups	592ml	Vegetable stock
16 oz	454g	Tomatoes
		Salt & pepper to taste

Recipe Instructions

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 herbs. 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.

Source:
Susan Feniger and Mary Sue Milliken

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