Vegetable Soup

Ingredients

 * 1 large carrot
 * 4 French beans
 * ¼ cabbage
 * 1 stalk celery
 * 1 leek
 * 1 medium onion
 * 1 bay leaf
 * 5 peppercorns
 * 2 garlic cloves
 * 1 tbs. of oil
 * 11/2 tsp. Worcestershire sauce
 * 11/2 tsp. of salt
 * 8 cups of water

Directions
Wash all the vegetables thoroughly. Peel and cut the carrot and French beans. Preserve carrot peels. Chop onion and cabbage into 1 cm. cubes. Slice the garlic.

Boil carrot and beans in extra water for 10 minutes. Strain and keep aside.

In a soup pot, heat oil. Add the chopped onion, garlic, bay leaf, peppercorns, leek, chopped celery and carrot peels and fry for three minutes.

Add water and bring to a boil. Cook uncovered on medium flame for 10 minutes.

Strain the stock into a fresh pot. Add cabbage, boiled carrot and beans. Stir the mixture. Add salt and Worcestershire sauce. Bring to a boil and serve hot.