Here’s for all my vegan followers!
Potato, Bean, Cabbage Vegan Soup
Olive oil – 1 tablespoon
Onion, diced – 1 large
Garlic, minced – 1 clove
Thyme – 2 sprigs
Vegetable stock – 2 litres
Potatoes, peeled, diced into 1/2 inch pieces – 2 pounds
Beans (kidney and/or white) – 2 cans
Bay leaf – 2
Black peppercorns – 5
Salt, pepper – to taste
Cabbage, shredded – 1 pound
Directions:
Heat olive oil in a large soup pot.
Add the onion, garlic, thyme and cook on medium heat for 10 minutes until onion is softened and golden.
Add the vegetable stock.
Add the potatoes, beans, bay leaf, peppercorns, salt and pepper to taste.
Cook for about 15 minutes until potatoes just start to get tender.
Add cabbage and cook for another 15-20 minutes or until both potatoes and cabbage are cooked.
