This is my favorite vegetable soup. It's easy to make and can be made vegan! I call it Basque-ish because it's similar to a soup served at many Basque restaurants near me. I don't know how authentic it is to food in actual Basque country. I enjoy it with a good sourdough french bread and butter. All of the ingredients cost under $10 and will yield at least four good size servings.

Ingredients

1 small head of cabbage - chopped into bite-size pieces

3 carrots - chopped

1/2 medium onion or 1 shallot, diced

8 cloves garlic - sliced/chopped/grated/etc.

64 oz. stock (chicken or vegetable)

16 oz. can crushed tomatoes

16 oz. can pinto beans

1 cup green beans (if you want)

Parsley

Olive oil

Red pepper flakes

Cayenne pepper

Salt and pepper

Directions

In a large pot over medium heat, add olive oil and cook onions (I use shallots) for a minute or so before adding in carrots and garlic. Cook until the shallot starts turning translucent. [Add red pepper flakes to taste here.]

Add chopped cabbage and cook, stirring frequently, for a few minutes to start cooking the cabbage. Add salt, pepper, and cayenne, whatever feels good. Add in your stock and simmer for ten minutes.

Add in tomatoes and 16 oz. water (refill tomato can and add it into soup). Add green beans (I grabbed a handful out of a frozen bag). Taste for seasoning. Simmer for 30 minutes.

Add in pinto beans and parsley, final taste for seasoning and serve with fresh, crusty bread!