Ingredients:

• 4 TBS olive oil
• ½ pound rindless bacon, diced
• 4 large carrots, cut into thick coins
• 2 medium onions, chopped
• 2 leeks, washed and sliced
• 4 stalks celery, diced
• 6 ripe tomatoes, chopped
• ¼ head large cabbage, shredded
• 3 cans of butter beans, with canning fluid
• 3 bay leaves
• 7 sprigs of thyme
• 2 tsp salt
• black pepper to taste
• 4 cups vegetable stock (chicken stock would also work)
• 4 cups cold water

• Gently fry bacon in olive oil
• Add carrots, onions, leeks and celery and continue to fry until the vegetables start to soften (they will become translucent). Stir often.
• Add tomatoes, cabbage, butter beans, bay leaves, thyme and garlic
• Season with salt and pepper, then add reserved bean liquid, stock and cold water
• Simmer, covered, for 10 minutes

NOTE: Amounts of bacon and beans are to taste. The more of each, the heartier the soup.