Kitchen Sink Soup

I call this "kitchen sink soup" because everything goes into it except for the kitchen sink. It's more a set of guidelines for making a good vegetable soup than it is a recipe, because it's a little different everytime I make it. But the general premise is always the same: start with onions, add hard vegetables (like carrots and potatoes), then add softer vegetables. Here's how I made it this time:

**Kitchen Sink Soup**

1 onion, diced
3 bay leaves
2 carrots, sliced
1 can diced tomatoes, undrained
8 cups vegetable broth
2 potatoes, peeled and diced
1/4 head of cabbage, cut into 1" pieces (purple or green)
1 cup peas
4 cups chopped kale
To taste: thyme, oregano, salt, and pepper to taste

Saute onion until soft, then add carrot (and optionally celery) and cook for 2-3 more minutes. Add can of tomatoes, broth, potatoes, and cabbage and bring to a boil. Simmer for 15-30 minutes. Remove bay leaves and add peas, kale, and herbs to taste. Simmer for 10 more minutes, season, and serve warm. Or keep warm for up to 3 hours, and serve with rolls or crackers. You can also add celery, other root vegetables like sweet potato, corn, and canned beans.