1 lg Onion; peeled; fine chopped
3    Garlic cloves; peeled and
-finely chopped
2 c  Cabbage; cooked and finely
-chopped
2    Carrots; peeled; shredded
1 sm Turnip; peeled; fine diced
1    Mushrooms; chopped
4    Swiss chard leaves & stems
2 sm Zucchini; finely diced
4    Rosemary leaves; fresh, or
1 ts Rosemary; dried; crushed
1 md Tomato; peeled; seeded and
-chopped
1 tb Salt; to taste
1 ts Pepper, black; ground fresh
-to taste

Put all the vegetables and the rosemary in a deep pan. Cover with water and
add salt and pepper to taste — about 1 tblspn salt and 1 tspn pepper.
Bring to a boil gradually over low heat. Cover pot and simmer the soup
gently for 1-1/2 to 2 hours, or until all the flavors are well blended.
Taste and correct the seasoning. Serve with crackers, cheese, or whatever
youd like. * Examples of variations * First day: Enough soup for four
people. Serve as described above. Second day: Add to the remainder another
couple of peeled and chopped tomatoes, a few leaves of finely chopped
spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit
of grated lemon rind and a touch of onion about 10 minutes before serving.
Third day: For lunch, the soup is good cold with a dollop of creme
fraiche. Fourth day: Add 2 or 3 peeled and diced beets, another cup of
finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little
left over vegetable broth cooked from another day. NOTE: Of course, if you
have some chicken or vegetable broth you can add it to the soup. The secret
is to have variations of color, texture and flavor.