Heat a large saucepan over medium-low heat. Add the leeks, celery, bell 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. Makes 4 servings. - Recipe from Mary Smith, Culinary Temptations Inc., Detroit.

tablespoon of corn oil. Published by Ann Burger, Food Editor, Post and Courier, Charleston, Sc and edited for MasterCook by patH (phannema@wizard. Ucr. Edu) on Apr 23, 97. Mc estimates 20.4% Cff, 185 cals, 4 g fat.