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Name: Lindas Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tb Vegetable oil; 16 oz Tomatoes; 1 ts Fresh rosemary; 4 md Carrots, sliced; 2 1/2 c Vegetable stock; 2 tb Fresh parsley; 2 Leeks, sliced; 1 lg Onion chopped; 3 Stalks celery, chopped; Salt and pepper to taste; 1 ts Fresh thyme; 2 md Potatoes, chopped; 1 Garliccloves, crushed; 1 c Cabbage, shredded

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INGREDIENTS

2 tb Vegetable oil
16 oz Tomatoes
1 ts Fresh rosemary
4 md Carrots, sliced
2 1/2 c Vegetable stock
2 tb Fresh parsley
2 Leeks, sliced
1 lg Onion ; chopped
3 Stalks celery, chopped
Salt and pepper to taste
1 ts Fresh thyme
2 md Potatoes, chopped
1 Garliccloves, crushed
1 c Cabbage, shredded

INSTRUCTIONS

Heat the oil in a large saucepan and saute the onion, leeks, celery, and garlic 5 mins. Add the carrots, cabbage and potatoes and stir well. Add the herbe. Cover with vegetable stock and simmer, with the lid on, for about 1 hour. Stir occasionally, and add more liquid if necessary. If youre using fresh tomatoes, sit them on top of the veggies for a minute or two, until their skins peel away easily. Then stir the skinned tomatoes into the soup. If using canned, add to the soup and stir well. Season with salt and pepper and serve.

NOTES

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Nutrition

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Serving Size: 1 Serving (752g)
Recipe Makes: 4 Servings

Calories: 162
Calories from Fat: 52 (32%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 657mg		23 %
Potassium 1404.5mg		37 %
Total Carbohydrate 27g		8 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 19.6g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 162

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