Parkey Stew

By mdyess

Ingredients

• 3 TB. olive oil
• 4 carrots, peeled, ends removed and
• thinly sliced
• 3 leeks, thinly sliced, both ends removed
• 2 cloves garlic, minced (or 1f2 tsp. MINCED
• GARLIC soaked in 2 tsp. water for
• 5 minutes) .
• 16 oz. chicken broth (2 cups water with
• 11 f2 tsp. CHICKEN SOUP BASE)
• 15 oz. can crushed tomatoes
• small head cabbage, roughly chopped
• lb. kielbasa, sliced
• . 1 tsp. CARAWAY SEED (optional)
• 1 f2 tsp. MARJORAM (optional)
• 1 f2-1 tsp. salt
• 1 f2-1 tsp, PENZEYS FRESHLY GROUND PEPPER

Preparation

Step 1

In a large pot, heat the olive oil over medium
heat. Add the carrots and leeks to the pot.
. Cook until tender, stirring frequently, about
10 minutes. Add the garlic and cook for 2
minutes. Add the broth, tomatoes, cabbage and
kielbasa to the pot, along with CARAWAY and
MARJORAM if using. Simmer until the stew is
hot and the cabbage is tender, 20-30 minutes.
Season with salt and PEPPER to taste.