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Santa Fe Vegetable Soup

1 large leek                                        
3 celery stalks                                   
3 large carrots                                  
2 large garlic cloves                        
1 tsp salt                                              
½ small head cabbage
1 cup green beans
3 tbsp olive oil 
2- 14½ oz cans chicken or vegetable broth
1-2 lbs tomatoes, chopped

1)      Over medium heat in hot oil, cook leek 5 minutes.
2)      Add celery, carrots, and garlic and cook 5 minutes.
3)      Add cabbage, green beans, broth, tomatoes, and salt-
ring to boil.
4)      Reduce heat to low. Cover and simmer 30 minutes.