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Vegetarian: Winter Vegetable Soup

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      Title: VEGETARIAN: WINTER VEGETABLE SOUP
 Categories: Soups, Vegetables, Vegetarian
      Yield: 4 Servings
 
      2 ts Vegetable oil
      2 c  Potatoes, diced
    1/2 c  Onion, chopped
    1/2 c  Carrots, chopped
    1/2 c  Celery, chopped
      2 c  Vegetable stock
      1 c  Cabbage, shredded
      1 ts Dried basil
      1    Bay leaf
     19 oz Canned tomatoes, chopped
    1/2 c  Frozen peas
    1/4 c  Parsley, chopped
    1/4 ts Salt
    1/4 ts Pepper
    1/3 c  Parmesan, freshly grated
 
  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=-]    PA_Meadows@msn.com
 
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