Farm Market Soup Stew
Ingredients
30 ml extra-virgin olive oil
6 carrots
1/2 lengths
3 onions
4 garlic
2 leeks
3 of green
1 head green cabbage cored
1 russet potato
100 gr green split peas
1,900 ml vegetable broth
26 gr parsley
2 gr tarragon
4 zucchinis
1/2 dice
45 gr swiss chard
6 tomatoes seeded
65 gr parsley
Instructions
tomatoes and the remaining half cup parsley; cook 5 minutes longer.Serve piping hot. Parade Magazine, Oct. 24, 1993/MM by DEEANNE