Ingredients
- 2 leeks, thinly sliced (white parts only)
- 1 1/2 teaspoons bottled minced garlic (3 cloves)
- 1 teaspoon olive oil
- 8 cups water
- 1 14-1/2-ounce can stewed tomatoes, undrained
- 4 stalks celery, sliced
- 3 medium carrots, thinly sliced
- 1 medium red apple, cored, and coarsely chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 4 teaspoons instant vegetable bouillon granules or vegetable bouillon cubes
- (to make 4 cups broth)
- 2 cups shredded cabbage
- 1 cup cut fresh green beans
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup snipped fresh parsley
- 2 tablespoons lemon juice
Preparation
Step 1
In a 4-quart Dutch oven, cook leeks and garlic in hot oil about 3 minutes or until nearly tender. Carefully add the water, undrained tomatoes, celery, carrots, apple, sweet potato, and bouillon granules or cubes. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add cabbage, green beans, salt, and pepper. Return to boiling; reduce heat. Cover and simmer about 10 minutes more or until vegetables are tender. Stir in parsley and lemon juice. Makes 8 main-dish or 10 to12 side-dish servings.
Tex-Mex Chicken-Vegetable Soup: Prepare as directed, except add 1 teaspoon ground cumin with the leeks and garlic. Add 1 cup loose-pack frozen whole kernel corn; 1 cup chopped cooked chicken; one 4-ounce can chopped green chile peppers, drained; and 3 tablespoons snipped fresh cilantro with the lemon juice. Heat through. If desired, garnish with lemon wedges and fresh cilantro sprigs.