1/4 c. oil
1 sm. carrot, diced (1 c.)
4 ribs celery, diced (1 1/2 c.)
2 lg. onions, diced (2 1/2 c.)
1 c. shredded cabbage
3 cloves garlic, chopped
2 tbsp. chopped parsley
1 (10 oz.) pkg. mixed vegetables
2 qts. water
2 med. size potatoes, diced
3/4 c. tomato sauce
2 tomatoes, peeled & cut into chunks
1 c. Orzo pastina, or egg barley
1 sm. can navy beans, drained
2 bay leaves
1/2 tsp. thyme leaves
Salt & black pepper to taste
2 Maggi Chicken bouillon cubes

1. In a large pot saute the carrots, celery and onions in oil. When onions are translucent (season vegetables as they are sauteing). Add the cabbage and saute until good and wilted. Then add garlic and saute until it begins to impart its aroma, then add the parsley and saute it, until it is well cooked.

2. Then add the package of mixed vegetables and stir all together with the other vegetables, letting it saute several minutes then add the water. Return to a simmer.

3. When soupe starts to simmer, then add the potatoes, adjust fire and let cool. Add the bouillon cubes.

4. When the potatoes start to become tender, then add the fresh tomatoes, return to a boil and then add the orzo, season with the salt, pepper and add bay leaves and thyme leaves. Skim and add the tomato sauce.

5. As soup cooks skim and adjust seasonings if needed, let cook until vegetables are tender, being careful not to overcook.