Recipe: Winter Vegetable Soup Source: (Cooking Light magazine, 1994)

WINTER VEGETABLE SOUP

1 cup water
1 tablespoon olive oil
4 cups chopped onion
2 cups chopped leek
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
2 cloves garlic, minced
6 cans chicken broth, canned
2 cans (16 ounces each) diced tomatoes
1 (6 ounce) can tomato paste
4 cups red potatoes, cut into 1/2-inch pieces
1 cup chopped celery
1 cup chopped carrot
1 cup turnip, cut into 1/2-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 cups shredded kale
2 cloves garlic, peeled
1/2 cup coarsely chopped green onion
1/2 cup shredded low fat Swiss cheese
1/4 cup tomato paste

Heat 1 cup water and oil in a large Dutch oven or stockpot over medium heat. Add onion and leek; cover and cook 15 minutes or until tender.

Add thyme, rosemary and minced garlic; saute 2 minutes.

Add broth, tomatoes and 6 ounces tomato paste; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.

Add potato, carrot, celery, turnip, salt and pepper; bring to a boil. Reduce heat to medium; cook, uncovered, 45 minutes.

Stir in kale; cook 1 minute. Set aside.

In a food processor, process 2 cloves garlic, parsley, green onion,
Swiss cheese and 1/4 cup tomato paste. Stir into soup.

Makes 12 servings
Source: Cooking Light magazine, January 1994