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| Vegetarian: Winter Vegetable Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
2 teaspoon vegetable oil
2 cup potatoes, diced
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 cup vegetable stock
1 cup cabbage, shredded
1 teaspoon dried basil
1 bay leaf
19 oz canned tomatoes, chopped
1/2 cup frozen peas
1/4 cup parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup parmesan, freshly grated
Cooking Directions:
In heavy saucepan, heat oil over medium heat; cook potatoes, onion, carrots and celery, stirring, for 5 minutes or until onions are softened. Add stock, cabbage, basil and bay leaf; bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes, peas, parsley, salt and pepper; heat through. Remove bay leaf. Sprinkle with cheese.
Per Serving: about 190 calories, 8 g protein, 6 g fat, 28 g carbohydrate good source calcium, high source fibre.
Source: Canadian Living magazine [Nov 95] Presented in an article by Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C"
[-=PAM=-] PA_Meadows@msn.com
soups,vegetables
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