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Vegetable Soup Provencal




Source of Recipe


Tim Bowley


Recipe Introduction


Serves eight


List of Ingredients




1/2 medium head cabbage
2 potatoes
1 carrot
pepper
1 large leek
2 small tomatoes
1 cup fresh string beans
1 cup fresh peas
2 quarts vegetable broth
1 1/2 teaspoons salt
1/4 teaspoon oregano
1/4 teaspoon black
1 teaspoon basil
cayenne pepper to taste
1/2 cup whole wheat macaroni

Recipe



Remove the outer leaves and core of cabbage. Shred, peel and chop the potatoes and carrot. Wash the leek, cut off root end, and slice. Peel, seed, and chop the tomatoes. Place vegetables, broth, and spices in a large kettle. Bring to a boil, then lower the heat, and simmer covered for 20 minutes. Bring the soup to a boil and add the macaroni.
Lower the heat and simmer for 15 minutes, or until the macaroni is tender.

Stir occasionally to prevent the macaroni from sticking. Serve hot.