Harvest Vegetable Soup
1/2 pound small red potatoes, cut in half
3 large carrots, sliced or diced
1 large yellow onion, minced
3 cloves of garlic, minced or pressed
4 cans of vegetable or vegan beef broth
3 cans of water, from one of the broth cans
1 small head of cabbage, chopped
1 can of navy beans, undrained
1 tablespoon herbs de provence or thyme, basil, parsley and a bay leaf will work
Saute onion and garlic in olive oil till very soft. Add broth, water, potatoes,
carrots and spices. Bring to a boil and simmer for about 30 to 45 minutes, until
carrots and potatoes are tender.
Add the cabbage and the beans and simmer for an additional 10
to 15 minutes. Remove bay leaf, if used before serving.
Serve with crusty french rolls. Corn or squash may be added.
Serves 6 to 8.