Chunky Vegetable Soup

Chunky Vegetable Soup

Ingredients:
1 large sweet onion, coarsely chopped
2 ribs celery, coarsely chopped
2 medium carrots, coarsely chopped
¼ cup olive oil
1 pound green cabbage, coarsely chopped
2 teaspoons salt
½ teaspoon ground black pepper
2 cups coarsely shredded romaine lettuce
3 medium boiling potatoes, scrubbed and cut into ½" dice
1 cup green beans, cut into 1" pieces
6 Roma (plum) tomatoes, coarsely chopped
4 cups Basic Vegetable Broth or Basic Chicken Stock or low-sodium store-bought
1 cup fresh or frozen thawed green peas
2 cloves garlic, minced
½ cup chopped fresh parsley, preferably flat-leaf

Directions:
IN A LARGE SOUP POT, cook the onion, celery, and carrots in the oil over medium heat
until soft, about 10 minutes.
Add the cabbage, salt, and pepper and cook until the cabbage is wilted, stirring
occasionally.
Add the romaine, potatoes, green beans, tomatoes, and broth or stock and increase the
heat to high. Bring to a boil, stirring constantly. Reduce the heat to low, cover, and
simmer until the vegetables are tender, 30 minutes to 1 hour. Add the peas and cook 5
minutes longer. Stir in the garlic and parsley. Serve warm.
bread
CHEDDAR CHEESE ONION SCONES
THESE SAVORY TREATS ARE BEST SERVED THE DAY THEY ARE BAKED.
Makes 8