A CLASSIC classic. A vegetable soup, without potatoes, without pasta. Just vegetables! Perfect for lunch with a well buttered slice of bread.
Ingredients
3 tablespoons of vegetable oil
2 yellow onions, diced
1 bay leaf
1 teaspoon of thyme
1/2 teaspoon garlic powder or a minced clove of fresh garlic
3 stalks of celery, sliced
3 carrots, peeled, in half slices
1/2 green cabbage, roughly chopped
A dozen fresh green beans (a good handful), cut into quarters
1 can of 796ml diced tomatoes
1 liter of unsalted vegetable broth
3 cups of water
3 tablespoons of salted herbs (Herbes salées)
Salt and pepper to taste
Preparation
Over medium heat, heat the oil and cook the onion. Add the bay leaf, thyme and garlic. Cook for a few minutes until fragrant. Add the vegetables and cook for 5 minutes, stirring constantly. Add the rest of the ingredients, stir and bring to a boil.
Reduce heat to medium-low and cook, with the lid ajar, about 40 minutes or longer, until the carrots are cooked through.