Peel and chop
vegetables. Heat oil in saucepan. Add onions and cook until lightly
browned. Add carrots, celery, capsicum (bell pepper) and potatoes. Cook
until lightly colored. Now add green beans, cabbage and tomatoes. Cook
until just tender. Add dried beans, water, herbs and lemon juice. Simmer
with lid on until beans are tender (approximately 1 hour). Check for
flavor and adjust to taste. Serve with wholemeal breadstick.
dozens of versions of this soup. This one has all the key ingredients of
the classic version. To make this soup into a meal in one, you can add
two cups of cooked wholemeal macaroni just before serving. This provides
even more carbohydrate.