Farm market soup stew

Yield: 10 Servings

Ingredients:

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 Zucchinis; cut into 1/2-inch -dice
3/4 lb Swiss chard or spinach; cut -crosswise into 1-inch -slices
6 Plum tomatoes; seeded and

Instructions:

-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 taragon 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. Parade Magazine Oct. 24 1993/MM by DEEANNE