Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil
1 lg Onion, chopped
2 ea Leeks, sliced
3 ea Stalks celery, chopped
1 ea Garliccloves, crushed
4 md Carrots, sliced
1 c Cabbage, shredded
2 md Potatoes, chopped
1 ts Fresh thyme
1 ts Fresh rosemary
2 tb Fresh parsley
2 1/2 c Vegetable stock
16 oz Tomatoes
Salt Pepper to taste

Heat the oil in a large saucepan and saute the onion, leeks, celery,
and garlic 5 mins. Add the carrots, cabbage and potatoes and stir
well. Add the herbe. Cover with vegetable stock and simmer, with the
lid on, for about 1 hour. Stir occasionally, and add more liquid if
necessary. If you're using fresh tomatoes, sit them on top of the
veggies for a minute or two, until their skins peel away easily. Then
stir the skinned tomatoes into the soup. If using canned, add to the
soup and stir well. Season with salt and pepper and serve.

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