Vegetarian- Winter Vegetable Soup

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Vegetarian- Winter Vegetable Soup recipe, or contribute your own.


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

Original recipe makes 4



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=-]

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I also added some lentils (add at the same time as cabbage) and added some frozen corn (add at the same time as frozen peas). This soup is delicious.
BLTS 2y ago

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