Farm Market Soup Stew

• 2 tablespoons olive oil, extra-virgin
• 6 medium carrots halved lengthwise,, and cut into 1/2inch, lengths
• 3 medium onions cut into 1/4 inch, dice
• 4 cloves garlic minced
• 2 each leeks 3 inches of green left on, well washed and cut into small, dice
• 1 small cabbage cored and cut into 1 inch pieces
• 1 each russet potatoes peeled and diced
• 1/2 cup split green peas dried
• 8 cups vegetable stock
• 1 cup parsley leaves flat-leaf, chopped
• 1 teaspoon tarragon leaves
• 2 teaspoons thyme
• 1 x salt and black pepper to taste
• 4 medium zucchini cut into 1/2 pieces, diced
• 3/4 pound swiss chard or spinach, cut, crosswise into 1inch, slices
• 6 each italian plum (roma) tomatoes seeded and, diced

1. Heat oil in a large, heavy pot over medium-low heat.
2. Add carrots, onions, garlic and leeks.
3. Cook over low heat for 15 minutes to wilt vegetables, stirring occasionally.
4. Fold cabbage, potato and split peas into vegetables.
5. Cook for 10 minutes.
6. Add broth, 1/2 cup parsley, thyme, taragon, salt and pepper.
7. Bring to a boil, reduce heat and simmer for 30 minutes.
8. Add zucchini and cook 15 minutes longer, stirring ccasionally.
9. Add Swiss chard and cook 8 to 10 minutes.
10. Stir in tomatoes and the remaining 1/2 cup parsley; cook 5 minutes longer.
11. Serve piping hot.

olive oil, carrots, onions, garlic, leeks, cabbage, russet potatoes, vegetable stock, parsley, tarragon, thyme, salt, zucchini, swiss chard, italian plum

Taken from recipeland.com/recipe/v/farm-market-soup-stew-36028 (may not work)