Basil Stag's Hare Pawspring Vegetable Soup 1 tablespoon unsalted butter 3 medium carrots, peeled and sliced 2 medium onions, peeled and chopped 2 celery stalks, chopped 1/4 cup tomato paste 1 quart vegetable broth salt and pepper to taste 2 cups (4 oz) shredded green cabbage 1/2 cup (2 oz) sliced green beans 1 teaspoon cornstarch crusty bread for serving Melt butter in a large saucepan over medium heat. Add carrots, onions, celery and cook, stirring, for 4 minutes. Do not let the vegetables brown. Stir in tomato paste and broth and season with salt and pepper. The original recipe called for vegetable bullion cubes and water. I just used a carton of broth. I didn't have vegetable broth to hand, so I used chicken broth. Bring to a boil, stirring, then cover pan, reduce heat, and simmer for 10 minutes. Stir in cabbage and green beans, cover again, simmer until all vegetables are tender, another 10 minutes or so. In a bowl, blend the cornstarch with a little warm water and stir it into the soup. Bring the soup back to a boil, stirring continuously and cook for 2 minutes. Reduce heat and simmer uncovered for 10 more minutes. Add salt and pepper as needed and serve with crusty bread. I'd be willing to make a double batch of this for a potluck and use vegetable broth so the vegans would be able to have it.