2 tb Oil

      1 lg Onion, chopped

      2 ea Leeks, sliced

      3 ea Stalks celery, chopped

      1 ea Garliccloves, crushed

      4 md Carrots, sliced

      1 c  Cabbage, shredded

      2 md Potatoes, chopped

      1 ts Fresh thyme

      1 ts Fresh rosemary

      2 tb Fresh parsley

  2 1/2 c  Vegetable stock

     16 oz Tomatoes

           Salt & Pepper to taste
  Heat the oil in a large saucepan and saute the onion, leeks, celery,
  and garlic 5 mins.
  Add the carrots, cabbage and potatoes and stir well. Add the herbe.
  Cover with vegetable stock and simmer, with the lid on, for about 1
  hour. Stir occasionally, and add more liquid if necessary.
  If you're using fresh tomatoes, sit them on top of the veggies for a
  minute or two, until their skins peel away easily.  Then stir the
  skinned tomatoes into the soup.  If using canned, add to the soup and
  stir well.
  Season with salt and pepper and serve.