A CLASSIC classic. A vegetable soup, without potatoes, without pasta. Just vegetables! Perfect for lunch with a well buttered slice of bread.
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
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.