Vegetarian Borsch Soup

• 8 cups water
• 6 cups cabbage, shredded
• 1 medium carrot, grated
• 1 cup onion, finely diced
• 2 cups potatoes, diced
• 1 sweet red pepper, diced
• 1 medium beet, grated
• 1/4 cup ketchup
• 1 tablespoon canola oil or 1 tablespoon olive oil
• 1 tablespoon parsley
• 1/2 teaspoon dill
• 1 teaspoon garlic, finely minced
• 1 1/2 cups cooked beans, any kind
• 1 bay leaf
• 2 1/2 teaspoons salt (or to taste)
• 2 teaspoons chicken-flavored vegetarian seasoning (I use Mckays vegan chicken style seasoning) (optional)

1. Place cabbage and water into a large soup pot. Bring to a boil and cook for 5 - 7 minutes.
2. Add diced potatoes and cook another ten minutes or until potatoes are tender.
3. Saute onion, garlic, carrots, beets and red pepper in oil for 2 - 3 minutes, then add 3 tablespoons water, ketchup, dill, parsley and beans.
4. Simmer for five minutes, then add to the cabbage and potatoes. Add bay leaf and salt to taste.

water, cabbage, carrot, onion, potatoes, sweet red pepper, ketchup, canola oil, parsley, dill, garlic, beans, bay leaf, salt, chickenflavored vegetarian seasoning

Taken from www.food.com/recipe/vegetarian-borsch-soup-307711 (may not work)