Linda McCartney's Vegetable Soup

Preparation

1. Step 1

   Heat the oil in a soup pot over medium flame, and saute the onions, leeks, celery and garlic for 5 minutes. Do not brown the garlic.

2. Step 2

   Add the carrots, cabbage and potatoes. Stir well. Add the thyme, rosemary and parsley. Cover with vegetable stock and simmer, covered, for 1 hour. Stir occasionally, adding water if evaporation is excessive.

3. Step 3

   If you are using fresh tomatoes, place them on top of the simmering liquid for about 2 minutes, or until their skins can be easily peeled away. Remove the tomatoes with a slotted spoon, and when they are cool enough to handle, remove the skins. Gently crush the whole skinned tomatoes and stir them into the soup. If you are using canned tomatoes, stir them, liquid and all, into the soup.

4. Step 4

   Season to taste. Serve hot.