Vegetarian Borsch Soup - cooking recipe

Ingredients

8 cups water
6 cups cabbage, shredded
1 medium carrot, grated
1 cup onion, finely diced
2 cups potatoes, diced
1 sweet red pepper, diced
1 medium beet, grated
1/4 cup ketchup
1 tablespoon canola oil or 1 tablespoon olive oil
1 tablespoon parsley
1/2 teaspoon dill
1 teaspoon garlic, finely minced
1 1/2 cups cooked beans, any kind
1 bay leaf
2 1/2 teaspoons salt (or to taste)
2 teaspoons chicken-flavored vegetarian seasoning (I use Mckays vegan chicken style seasoning) (optional)

Preparation

Place cabbage and water into a large soup pot. Bring to a boil and cook for 5 - 7 minutes.
Add diced potatoes and cook another ten minutes or until potatoes are tender.
Saute onion, garlic, carrots, beets and red pepper in oil for 2 - 3 minutes, then add 3 tablespoons water, ketchup, dill, parsley and beans.
Simmer for five minutes, then add to the cabbage and potatoes. Add bay leaf and salt to taste.