Winter Vegetable Soup
|Sliced leek||1 Cup (16 tbs), trimmed|
|Thinly sliced onion||1 1⁄2 Cup (24 tbs)|
|Chopped garlic||2 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Carrots||1 1⁄2 Cup (24 tbs), chopped|
|Chopped parsnips||1⁄2 Cup (8 tbs), peeled|
|Finely chopped red potato||1 Cup (16 tbs), peeled|
|Chopped parsley||2 Tablespoon|
|Dried basil||2 Teaspoon|
|Ground sage||1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Water||7 Cup (112 tbs)|
|Shredded cabbage||2 Cup (32 tbs)|
|Canned butter beans||15 1⁄2 Ounce, drained and rinsed|
|Chopped tomatoes||1 Cup (16 tbs), peeled and seeded|
Combine the leek, onion, garlic, celery, and carrots in a nonstick stockpot.
Cook for about 20 minutes over low heat, stirring occasionally, until the vegetables look dry.
Add the parsnips and potato.
Mix in the bay leaf, parsley, basil, sage, and cayenne pepper.
Add the water.
Bring to a boil, lower the heat, cover partially, and simmer for 40 minutes.
Stir in the cabbage and cook for another 5 minutes.
Remove the bay leaf.
Transfer 1 cup of liquid from the stockpot to a food processor or blender, add the beans, and puree.
Stir back into the stock.
Raise the heat to medium, bring to a boil, and cook for 10 minutes.
Add the tomatoes and cook for an additional 2 to 3 minutes.