Vegetable Soup

Ingredients

• 3 tablespoons olive oil
• 1 large onion, peeled and chopped
• 2 cups trimmed (greens included), cleaned and sliced leeks
• 2 cups chopped celery
• 1 clove garlic, crushed
• 1 ½ cups unpeeled, sliced carrots
• 1 cup shredded cabbage
• 2 cups unskinned cubed new potatoes
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh parsley
• 6 cups vegetable stock (fresh or canned)
• 8 medium tomatoes or 1 16-ounce can of crushed tomatoes
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    171 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 1089 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Heat the oil in a soup pot over medium flame, and saute the onions, leeks, celery and garlic for 5 minutes. Do not brown the garlic.
2. Add the carrots, cabbage and potatoes. Stir well. Add the thyme, rosemary and parsley. Cover with vegetable stock and simmer, covered, for 1 hour. Stir occasionally, adding water if evaporation is excessive.
3. If you are using fresh tomatoes, place them on top of the simmering liquid for about 2 minutes, or until their skins can be easily peeled away. Remove the tomatoes with a slotted spoon, and when they are cool enough to handle, remove the skins. Gently crush the whole skinned tomatoes and stir them into the soup. If you are using canned tomatoes, stir them, liquid and all, into the soup.
4. Season to taste. Serve hot.