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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 tablespoons - Extra Virgin Olive Oil
  • 1/2 pounds - Slab Bacon, rind removed
  • 6 whole - Carrots
  • 3 whole - Onions
  • 4 cloves - Garlic
  • 2 whole - Leeks
  • 1 whole - Small Cabbage
  • 1 whole - Potato
  • 1/2 cups - Dried Green Split Peas
  • 8 cups - Defatted Chicken Broth
  • 1 cups - Flat Leaf Parsley
  • 2 teaspoons - Dried Thyme
  • 1 teaspoons - Dried Tarragon
  • 2 pinchs - Salt
  • 2 pinchs - Pepper
  • 4 whole - Zucchini
  • 3/4 pounds - Swiss Chard or Spinach
  • 6 whole - Plum Tomatoes
  • Directions:

    Heat oil in a large, heavy pot over medium-low heat. Add bacon and cook, stirring for 10-12 minutes. Add carrots, garlic, and leeks. Cook over low heat for 15 minutes to wilt the vegetables, stirring occasionally.

    Fold cabbage, potatoes, and split peas into pot and cook for 10 minutes. Add broth, 1/2 cup parsley, thyme, tarragon, salt, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes.

    Add zucchini and cook for 15 minutes, stirring occasionally. Add swiss chard and cook 8-10 minutes. Stir in tomatoes and remaining parsley. Cook 5 minutes longer. Serve piping hot.

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min

    Source

    Annette Carr

    Posted By:

    mcarr

    Posted On:

    March 8, 2012

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