Basic Vegetable Soup

• 2 potatoes (about 4 ounces each)
• 1 small cabbage
• 2 leeks
• 2 carrots
• 2 celery ribs with their leaves
• 2 medium-size yellow onions
• Freshly ground pepper
• 2 teaspoons salt
• 1/2 teaspoon dried thyme
• 2 bay leaves
• Small bunch of fresh parsley
• 10 cups of water

1. 1. Peel the vegetables. Cut the potatoes and cabbage into small cubes; wash the leeks carefully and slice them crosswise. Slice the carrots and celery as well, and quarter the onions. You should have about 10 cups of prepared vegetables. Use the same amount of water.
2. 2. Place all the vegetables in a stockpot. Season with a grind of fresh pepper, add the salt, thyme, bay leaves, and parsley, and toss with the vegetables. Add the water. Cover and bring to boil slowly. Reduce the heat and simmer for 11/2 hours.
3. 3. Remove and discard the bay leaves. Drain the vegetables, reserving the cooking liquid. Puree the vegetables in a food mill using the cooking liquid over the puree to thin them out. Reheat the soup until the first boil. Taste and correct the seasonings and serve.
4. At the end of the fall, Mother would add the last tomatoes of the garden and in the dead of winter half of a celery root, but you can add whatever you like. Same for herbs -- suit your fancy.

potatoes, cabbage, leeks, carrots, celery, onions, freshly ground pepper, salt, thyme, bay leaves, parsley, water

Taken from www.epicurious.com/recipes/member/views/basic-vegetable-soup-50047613 (may not work)