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| 3 Esslöffel | olive oil |
| 1 | onions diced |
| 1 | Leek, light green and white parts only. sliced |
| 3 | cloves garlic peeled, crushed |
| 3 | Ribs celery, diced |
| 2 | Carrots diced |
| 3 1/2 Tasse | (1/2 small head) white cabbage, shredded or thinly sliced. |
| 2 | Boiling potatoes, red , chopped with peel on. |
| 1 klein | Turnip, peeled and chopped. |
| 2 1/2 Tasse | Quarts vegetable broth |
| 1 Tasse | V-8 juice |
| 1/2 Teelöffel | Dried thyme leaves black pepper to taste a very little salt. |
| 1 Dose | Drained kidney beans, or great northern whites, or chick peas |
| 1/2 Tasse | Elbow macaroni |
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2 1/2 to 3 hours - serves 10
Heat oil in very large soup pot. Add onions and cook, stirring, over low heat for 2 minutes. Add the leek and garlic; cook, stirring, for another minute or so. Add celery and carrots; cook, stirring, for an additional minute or so. Stir in the cabbage, potatoes, turnip, vegetable broth (or bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season with pepper to taste. Turn down, and simmer covered for 2 to 2 1/2 hours, or until the vegetables are tender. Add macaroni and beans during the last 30 minutes.
Serve hot with crusty bread or rolls. == Courtesy of Dale & Gail Shipp, Columbia Md. Converted by Mmconv vers. 1.50
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