Fresh from the garden, the tastes of cabbage, carrots, celery, corn, tomatoes and potatoes combine for a chunky vegetable soup to warm your soul.Yield: 6 quarts
Difficulty Rating: Easy
Recipe From: Tennessee Home and Farm
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- ¼ cup olive oil
- 1 ½ cups onions, chopped
- 2 cups leeks, chopped, white part only (approximately 3 medium leeks)
- 1 tablespoon garlic, minced
- 4 cups cabbage, chopped
- 3 cups carrots, peeled and sliced into rounds
- 3 cups celery, chopped
- 3 quarts chicken or vegetable stock (homemade broth recipe)
- 2 (28-ounce) cans petite diced tomatoes
- 4 cups potatoes, diced
- 1 (10-ounce) box frozen corn
- 1 ½ teaspoons dried thyme
- 2 ½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- Heat oil in large pot over medium heat. Sauté onion, leeks and garlic until soft, about 5 minutes.
- Add cabbage, carrots and celery, and continue to cook for 5 to 10 minutes, stirring occasionally.
- Add the stock, increase heat to high, and bring to a simmer. Once simmering, add the tomatoes, potatoes and herbs.
- Reduce heat to low and simmer 25 to 30 minutes, or until vegetables are fork-tender.
- Add frozen corn, salt and pepper in last 5 minutes of cooking.
Nutrition Facts (per serving): Calories – 728, Fat – 18.2g, Dietary Fiber – 11.9g, Protein – 88.9g, Vitamin A – 203%, Vitamin C – 179%, Calcium – 14%, Iron – 57%
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.