Vegetable-Bean Soup

• 1 cup kidney beans, dried
• 2 cloves garlic, pressed
• 1 onion, chopped
• 2 potato, cut in chunks
• 1 carrot,sliced 1/2-inch thick
• 2 zucchini, sliced 1-inch thick
• 1/4 lb. green beans
• 2 leek
• 1/4 lb. cabbage
• 1/3 cup brown rice, long-grain
• 3 tomato, cut in wedges
• 1/4 cup parsley sprigs, chopped
• 1/4 tsp. celery seed
• 1/4 tsp. marjoram
• 1 tsp. basil
• 1 tsp. oregano

1. Place beans in pot with 2 quarts of water.
2. Bring to boil, remove from heat and let rest 1 hour.
3. Then add chopped onion, garlic, and simmer for 1 1/2 hours.
4. Chop potatoes in large chunks; do not peel.
5. Slice carrots 1/2 inch and zucchini 1 inch thick, scrub them, do not peel.
6. Slice leeks and cut beans into 1 inch pieces.
7. Add to soup pot along with seasonings.
8. Simmer for 1 hour longer.
9. Thinly slice cabbage and add to soup along with rice or spaghetti.
10. Simmer another 20 minutes.
11. Add more water if too thick.
12. Add tomato wedges for the last 10 minutes, just before serving.

kidney beans, garlic, onion, potato, carrot, zucchini, green beans, leek, cabbage, brown rice, tomato, parsley sprigs, celery, marjoram, basil, oregano

Taken from www.foodgeeks.com/recipes/9055 (may not work)