Leftover cabbage!

This week is full of school and sport windups which means pizza, pizza and veggie hot dogs.  Isn't June fun?  Today, though, we had nothing on and it was raining (green, greener, greenest!) so I thought I should use up the cabbage leftover from Monday and make a vegetable soup and a fresh baguette.  I literally just threw in what I had and so this is an "ish" recipe.  Nothing exact!  The kids loved it and now I have leftovers for everyone to eat tomorrow.  I am feeling very uninspired for lunches so this is a true blessing.  Luckily school is almost out ;)

Vegetable Soup

olive oil

1 chopped onion

3 cloves minced garlic

3 sliced carrots

2 chopped celery stalks

1/2 head of chopped cabbage
1-14 oz can diced tomatoes

1 can mixed beans, drained and rinsed

3-4 cups vegetable stock

salt and pepper

2 tbsp fresh chopped thyme

2 tbsp fresh chopped parsley

1 bay leaf

*Saute onion and garlic in olive oil until soft

*Add carrots and celery and cook for 5 additional minutes

*Mix in remaining ingredients and bring to a boil.  Simmer on low for 45-60 minutes.

*Remove bay leaf and serve.