Step 1

In a large pot, sauté the onion with the cooking oil until translucent, about 5-6 minutes.

Step 2

Add the cubed carrots, parsnips, bay leaves, thyme, rosemary, and parsley. Saute for about 3 more minutes until the herbs become fragrant and the vegetables are slightly brown.

Step 3

Add the mushrooms, cabbage, and leeks, then sauté for about 2 minutes. Then add the vegetable broth. Bring to a boil, then lower the heat to a gentle simmer for 15 minutes.

Step 4

Once the vegetables are cooked, add the white beans and rolled oats. Simmer for 10 more minutes, stirring every 3-4 minutes to prevent the oats from sticking to the bottom of the pan and getting burnt.

Step 5

Add the black pepper, taste, and adjust the seasoning by adding more black pepper, salt, or herbs if desired. Serve and enjoy!