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Vegetarian Winter Vegetable Soup

Ingredients
 

2 tsp vegetable oil
2 cup potatoes, diced
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 cup vegetable stock
1 cup cabbage, shredded
1 tsp dried basil
1 bay leaf
19 oz canned tomatoes, chopped
1/2 cup frozen peas
1/4 cup parsley, chopped
1/4 tsp salt
1/4 tsp pepper
1/3 cup parmesan, freshly grated



 
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Preparation
 
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=-] [email protected]

 

 
Servings:
4


 

 

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