Vegetarian: Winter Vegetable Soup

Vegetarian: Winter Vegetable Soup Ingredients

2 ts Vegetable oil	1 Bay leaf
2 c Potatoes, diced	19 oz Canned tomatoes, chopped
1/2 c Onion, chopped	1/2 c Frozen peas
1/2 c Carrots, chopped	1/4 c Parsley, chopped
1/2 c Celery, chopped	1/4 ts Salt
2 c Vegetable stock	1/4 ts Pepper
1 c Cabbage, shredded	1/3 c Parmesan, freshly grated
1 ts Dried basil

Instructions for Vegetarian: Winter Vegetable Soup

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized

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