Recipe Name Vegetable Soup Submitted by khodgen12 Recipe Description Garden Vegetable Soup Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 2 leek Leeks - white & pale green parts 1 tablespoon olive oil, extra virgin 1 medium (2-1/2" dia) Yellow Onions, Chopped (1/4-1/2-inch pieces) 2 medium Carrots, peeled and Diced 2 stalks medium (7-1/2" - 8" long) celery, diced 2 clove garlic cloves minced 1 medium (2-1/4" to 3-1/4" dia.) potatoes, Yukon Gold 6 cups Soup, stock, chicken, home-prepared 2 leaves bay leaf 1/2 head, medium (about 5-3/4" dia) Cabbage, sliced 2 teaspoons Vinegar,white 1 tablespoon thyme fresh, finely chopped 1 teaspoon black pepper 30 cubes croutons 5 teaspoons fresh parsley, chopped Steps Sequence Step 1 Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper. 2 Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper. 3 Garnish with chopped parsley and 3 croutons each.