Portuguese Vegetable Soup
6 cups water
2 carrotts (diced)
2 stalks celery
1/2 onion chopped
can pinto beans (drained and rinsed)
1/2 head of cabbage (chopped)
3 sprigs fresh mint (leaves only)
1 can stewed tomatoes
1 teaspoon cummin
salt and pepper to taste
Combine all ingredients in stock pot. Reserve 1 sprig of mint to be added at end. Bring ingredients to boil and turn heat down to simmer. Simmer for 1 hour. Add remaining mint sprig just before serving. Enjoy
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