1/2 lb small red potatoes, cubed in largish pieces
3 large carrots, sliced or diced, howe'ver you wish to cut them
1 large yellow onion, minced
3 cloves (or toes) 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 & a bay leaf will work)
Sauté onion & garlic in olive oil till very soft. Add broth, water, potatoes, carrots and spices. Bring to a boil and simmer for about 30-45 minutes, until carrots and potatoes are tender. Add the cabbage and the beans and simmer for an additional 10-15 minutes. Remove bay leaf (if used) before serving.
Really good with crusty french rolls. I think that corn or squash added to this soup would be just as good.