Manhattan Vegetable Chowder

This recipe comes from 1000 Vegetarian Recipes by Carol Gelles, a weird cookbook that, while claiming to be vegetarian, also calls for fish stock in some soups. I'm not entirely sure where she learned about vegetarianism, since it's obvious to most vegetarians that fish are animals, and vegetarians don't eat animals, ergo, vegetarians don't eat fish, but it seems she missed that day in veg training school. It's easy enough to say "Oh well vegetarians just would use vegetable broth" but people who are not veg, and get the book out of the library, say, to choose something nice to make for there vegetarian dinner guest might not know any better and suddenly you're eating fish. Gross. Enough with that rant, this soup is damn good. It is shown with whole wheat rosemary foccacia bread sticks sprinkled with coarse sea salt.




Manhattan Vegetable Chowder

1 tbsp olive oil
2 cups shredded cabbage
4 cups vegetable broth
2 cups water
6 oz tomato paste
1 cup sliced celery
1 cup diced zucchini
1 cup diced carrots
1/2 cup frozen lima beans
1/2 cup green beans, cut into 1 inch pieces
1/2 tsp dry thyme
salt and pepper to taste

1. In a large soup pot, heat the oil over medium heat and cook the cabbage until it's softened, about 4 minutes.

2. Add everything else, stir well to dissolve the tomato paste, and bring to a boil. Turn the heat down to maintain a simmer and simmer uncovered for about 30 minutes.