• 1 tablespoon olive oil
• 2 med onions chopped
• 3 carrots in small cubes
• 3 small to med zucchini in small cubes
• 1 cup finely chopped cabbage
• 1 cup cauliflower broken up in small pieces
• 1 cup soaked white beans
• 3 teaspoon veg soup powder
• 3 tablespoon tomato paste or 5 fresh cubed tomatoes
• 1 teaspoon paprika powder + 1/4 teaspoon chilly powder
• 2+ liters water
• 3 cloves garlic crushed
• 1 teaspoon vinegar
• 3 teaspoon sugar

In a big soup pot and on big flame, fry the onions in olive oil. After they are golden put in the water. Add all the other vegetables (including the garlic), except for the tomatoes (or tomato paste). They need to be added after the beans are soft. After everything is in boiling, lower the flame to small.

After all the vegetables are soft (and the tomatoes or tomato paste was added), add the soup powder, and the paprika powder, chilly powder, the vinegar and sugar. Let all cook for 3 hours plus on a small flame. This allows the flavors to get into the soup.

You might need to add more water from time to time because of the long cooking time.

You can always substitute other seasonal vegetables. I tried it also with eggplants, green and red peppers, sweet corn, potatoes. Just cut them in small cubes (not including the corn!).

You also can play with the flavors: you can add 1 teaspoon of hot curry powder.

Serves: