Reminds me of Mom's. I can only aspire to her culinary finesse, but this one's as close as possible to the flavor of her original creation. The umeboshi vinegar lends a tomato-esque taste.
1 Tbsp. olive oil
1/2 cup diced onion
3 cloves minced garlic
1/2 cup carrots, sliced into thin half moons
1/2 cup cabbage, diced
1/2 cup celery, cut into 1/4 inch slices
1/2 cup green beans, cut into 1/2 inch pieces
1 cup cooked navy beans
1 cup cooked kidney beans
1 cup cooked lentils
Vegetable broth or water
1 tsp. each: dried basil and oregano
1 Tbsp. shoyu soy sauce
1 Tbsp. umeboshi vinegar
In a medium sized soup pot, sauté onion and garlic in olive oil until translucent. Add remaining vegetables and place beans on top. Cover with broth or water. Bring to a boil, covered. Reduce to simmer for 20 minutes or until vegetables are tender. Add dried herbs, soy sauce, and umeboshi vinegar. Simmer an additional 10 minutes. Adjust seasonings to taste. Serve hot, garnished with fresh parsley.
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