| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 2 | c | Potatoes, diced |
| 1/2 | c | Onion, chopped |
| 1/2 | c | Carrots, chopped |
| 1/2 | c | Celery, chopped |
| 2 | c | Vegetable stock |
| 1 | c | Cabbage, shredded |
| 1 | ts | Dried basil |
| 1 | Bay leaf | |
| 19 | oz | Canned tomatoes, chopped |
| 1/2 | c | Frozen peas |
| 1/4 | c | Parsley, chopped |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/3 | c | Parmesan, freshly grated |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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