
Ingredients
- 2 onions, finely chopped
- 3 carrots, peeled and chopped
- 3 celery sticks, chopped
- 250g potatoes, peeled and diced
- 2 zucchini, diced
- 90g green beans, cut into small pieces
- 250g cabbage, shredded
- ½ cup oil
- 45g butter
- 1 ¼ litres water
- 3 beef stock cubes
- 2 tin tomatoes
- 1 tin cannellini bean
Method
- Heat butter and oil in large pan, add onions, cook over medium heat until golden brown
- Add carrots, cook for 2-3 minutes stirring occasionally
- Repeat this procedure with potatoes, celery, zucchini, beans and cabbage
- Stir in water, crumbled stock cubes and tomatoes
- Bring to boil, reduce heat, cover, simmer 1 ½-2 hours or until soup is thick
- During last 15 minutes of cooking, stir in drained and rinsed beans