Recipe: Fresh Garden Vegetable Pottage

FRESH GARDEN VEGETABLE POTTAGE

2 tablespoons corn oil
1 cup sliced leeks, white and tender green parts
1/2 cup sliced celery
1/2 cup sliced red bell pepper
1/2 cup chopped onions
4 cups beef broth or fish stock
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 cups russet potatoes, peeled, cut into 3/4-inch cubes
1 cup sliced carrots
1 cup thinly sliced green cabbage
1 cup broccoli florets
Salt and pepper to taste
TO SERVE:
1/2 cup finely shredded cheddar cheese, divided
2 tablespoons chopped fresh parsley, divided

In a large saucepan, heat the corn oil over medium-low heat. Add the leeks, celery, red pepper and onions. Saute until tender, about 10 minutes.

Add the beef broth, marjoram, thyme, potatoes, carrots, cabbage and broccoli. Bring to a boil. When the stew reaches the boiling point, reduce heat, partially cover and simmer until all the vegetables are tender, about 20 minutes.

Add additional broth as needed, and salt and pepper to taste. Ladle the stew into 4 serving bowls. Top each with 2 tablespoons of the cheese and sprinkle with parsley.

Source: Mary Smith of Culinary Temptations Inc. in Detroit
Makes 4 servings