| 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
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”