Dotnom

Versatile Vegetable Soup

Ingredients

• 2 leeks, thinly sliced (white part only)
• 1 1/2 teaspoons bottled minced garlic
• 1 teaspoon olive oil
• 8 cups water
• 1 14.5-ounce can stewed tomatoes, undrained
• 2 cups sliced celery
• 1 1/2 cups thinly sliced carrot
• 1 medium red apple, cored and coarsely chopped
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 4 teaspoons instant vegetable bouillon granules or vegetable bouillon cubes (to make 4 cups broth)
• 2 cups shredded cabbage
• 1 cup cut green beans
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup snipped parsley
• 2 tablespoons lemon juice

Directions

1. In a Dutch oven cook leeks and garlic in hot oil 3 minutes.
2. Add the water, undrained tomatoes, celery, carrot, apple, sweet potato, and bouillon.
3. Simmer, covered, for 15 minutes.
4. Add cabbage, green beans, salt, and pepper.
5. Return to boiling, reduce heat and simmer, covered, 10 minutes.
6. Stir in parsley and lemon juice.

Attribution