Potee de Legumes Primtemps

Ingredients

• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaves - 2
• Vegetable broth - 6 cups
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Cabbage - 1/2 small head, shredded
• Peas - 1 cup, fresh or frozen
• Green beans - 1 cup, trimmed and cut into 1-inch pieces
• Leeks - 2, sliced
• Potatoes - 4, peeled and diced
• Carrots - 4, peeled and sliced

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until fragrant and translucent.
3. Add the sliced leeks and cook for a few minutes until softened.
4. Add the carrots, potatoes, green beans, peas, and shredded cabbage to the pot.
5. Pour in the vegetable broth and add the bay leaves and thyme.
6. Season with salt and pepper to taste.
7. Bring the pot to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the vegetables are tender.
8. Remove the bay leaves before serving.
9. Serve the Potée de Légumes Printemps hot, garnished with fresh herbs if desired.