Vegetarian Escudella (Andorra) - cooking recipe

Ingredients

8 cups water (can use all or part vegetable broth or add vegetable bouillion cubes)
2 cups cooked great northern beans (or pinto beans)
1 large onion, chopped
1 large carrot, chopped
1/2 lb zucchini, diced (200 grams)
2 medium potatoes, diced
1/3 lb green beans, chopped small
2 cups cabbage, shredded
1/2 - 1 cup vegetarian sausage, sliced (or crumbled)
3 tablespoons olive oil
1 tablespoon soy sauce
1/2 tablespoon paprika
1 tablespoon fresh oregano (1 tsp. dried) or 1 tablespoon marjoram (1 tsp. dried)
salt
pepper

Preparation

Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes.
Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender.
Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
Makes 12 bowls of soup.