Title: Vegetarian: Winter Vegetable Soup
Categories: Soups, Vegetables
Yield: 4 Servings

2 ts Vegetable oil
2 c Potatoes, diced
1/2 c Onion, chopped
1/2 c Carrots, chopped
1/2 c Celery, chopped
2 c Vegetable stock
1 c Cabbage, shredded
1 ts Dried basil
1 Bay leaf
19 oz Canned tomatoes, chopped
1/2 c Frozen peas
1/4 c Parsley, chopped
1/4 ts Salt
1/4 ts Pepper
1/3 c Parmesan, freshly grated

In heavy saucepan, heat oil over medium heat; cook potatoes, onion, carrots
and celery, stirring, for 5 minutes or until onions are softened. Add
stock, cabbage, basil and bay leaf; bring to boil. Reduce heat; cover and
simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes,
peas, parsley, salt and pepper; heat through. Remove bay leaf. Sprinkle
with cheese.

Per Serving: about 190 calories, 8 g protein, 6 g fat, 28 g carbohydrate
good source calcium, high source fibre.

Source: Canadian Living magazine [Nov 95] Presented in an article by Anne
Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C"

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini