| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Dutch |
Veg09 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Onion; chopped |
| 2 |
tb |
Minced fresh garlic |
| 1 |
|
Stalk celery; thinly sliced |
| 1 |
lg |
Carrot; diced |
| 1 |
|
Ripe tomato; (peeled & seeded), |
|
|
; diced |
| 1/2 |
c |
Diced zucchini |
| 1/2 |
c |
Finely chopped cabbage |
| 4 |
c |
Vegetable broth |
| 1/2 |
ts |
Salt and pepper; (or more to taste) |
| 1/2 |
ts |
Dried marjoram |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground coriander |
| 1/2 |
c |
Finely chopped broccoli flowerets |
| 1 |
tb |
Minced fresh parsley |
| 1 |
tb |
Minced fresh basil |
INSTRUCTIONS
Heat the oil in a large, nonstick Dutch oven over medium high heat. Add the
onion and cook, stirring frequently, until onion begins to brown, 5 to 7
minutes. Add garlic and cook, stirring, 1 minute.
Add celery, carrot, tomato, zucchini, cabbage, broth, salt, and dried herbs
and bring to a boil. Reduce heat, cover, and simmer 5 minutes. Add
broccoli, parsley, and basil, and simmer 5 minutes.
Recipe by: The No-Tofu Vegetarian Cookbook
Converted by MM_Buster v2.0l.
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