Veggie Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
6 carrots, halved and cut into 1/2-inch pieces
3 medium onions, diced
4 cloves garlic, minced
2 leeks, diced
1 head cabbage, cored and cut into 1-inch pieces
1 potato, peeled and diced
1/2 c. dried green split peas
8 c. chicken broth
1 c. chopped parsley
2 tsp. dried thyme
1 tsp. dried tarragon
4 zucchini, cut into 1/2-inch dices
3/4 lb. spinach, cut into 1-inch pieces
6 plum tomatoes, seeded and diced

Preparation

Heat oil in large, heavy pot.
Cook carrots, onions, garlic and leeks 15 minutes over low heat.
Fold in cabbage, potato and split peas; cook 10 minutes.
Add broth, 1/2 of parsley, thyme, tarragon and salt and pepper to taste.
Bring to boil, then reduce heat and simmer 30 minutes.
Add zucchini and cook 15 minutes.
Add spinach and cook 10 minutes.
Stir in tomatoes and remaining parsley; cook 5 minutes longer.
Serves 8 to 10.
Best very hot with bread.