Step 1

Steam the beets, potatoes and carrots until tender and save the steaming water. Add the extra water to the steaming water to equal 4 cups of stock and put aside.

Step 2

In a soup pot, saute the onions in olive oil until tender. Add the cabbage and saute another 4-8 minutes until the cabbage is fairly tender.

Step 3

Add the 4 cups steamed vegetable water and the steamed beets, potatoes and carrots. Then put in the rest of the ingredients, stir, cover and let simmer on low heat for about 30 minutes.

Step 4

Remove the bay leaves and taste.