Bye-Bye Blues Soup - cooking recipe

Ingredients

2 (16 oz.) cans white beans
1 (16 oz.) can peeled tomatoes
1 medium onion, chopped
several cloves garlic
1 leek, chopped
2 to 3 carrots, chopped
1/2 head cabbage, chopped
1 small bunch raw spinach
1 to 2 c. meat stock

Preparation

Saute onion and garlic in olive oil.
Add the carrots and leek; add meat stock.
Place all in a large pan with other vegetables.
Simmer over slow fire for 1 to 2 hours.
Salt and pepper to taste.