Farm Market Soup Stew

Ingredients

2 tb 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
1/2 c green split peas
8 c vegetable broth
1 c parsley
1 t tarragon
4 zucchinis
1/2 dice
3/4 lb swiss chard
6 tomatoes seeded
1/2 cup parsley

Instructions

tomatoes and the remaining 1/2 cup parsley; cook 5 minutes longer.Serve piping hot. Parade Magazine, Oct. 24, 1993/MM by DEEANNE