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Fresh Garden Vegetable Pottage (virgo)

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Seafood, Dairy Odia Lowfat, Zodiac 4 Servings

INGREDIENTS

Vegetable cooking spray
1 c Leek, slices white and
tender green parts
1/2 c Sliced celery
1/2 c Red bell pepper, slices
1/2 c Chopped onions
4 c Beef broth, or fish stock
1/2 t Marjoram
1/2 t Thyme
2 c Russet potatoes, scrubbed or
peeled and cut in 1"
cubes
1 c Sliced carrots
1 c Cabbage, Green thinly
sliced
1 c Broccoli florets
Salt and pepper, to taste
1/2 c Lowfat cheddar cheese
finely shredded divided
use
2 T Chopped fresh parsley
divided use

INSTRUCTIONS

Heat a large saucepan over medium-low heat. Add the leeks, celery,
bell pepper and onions. Saute until tender, about 10 minutes.  Add the
beef broth, marjoram, thyme, potatoes, carrots, cabbage and  broccoli.
Bring to a boil. When the stew reaches the boiling point,  reduce heat,
partially cover and simmer until all the vegetables are  tender, about
20 minutes. Add additional broth as needed, and salt  and pepper to
taste. Ladle the stew into 4 serving bowls. Top each  with 2
tablespoons of the cheese and sprinkle with parsley. Makes 4  servings.
- Recipe from Mary Smith, Culinary Temptations Inc.,  Detroit.
Variation: Cook the leeks, celery, bell pepper and onion in from 1 to
2 tablespoon of corn oil. Published by Ann Burger, Food Editor, Post
and Courier, Charleston, SC and edited for MasterCook by patH
(phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates 20.4% CFF, 185
cals, 4 g  fat.  Recipe by: Mary Smith, Culinary Temptations Posted to
Digest  eat-lf.v097.n108 by PATh <phannema@wizard.ucr.edu> on Apr 23,
1997

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