From a Monastery Cookbook

I bought many years ago a cookbook from a monastery that I visited with a group of seminary students for spiritual formation retreats. The cookbook is a collection of recipes from a Trappist Monastery. They are divided up by seasons. On a whim, I thought I would work my way through the cookbook. So, I turned to the Autumn section and went to the first recipe, called Soup Julienne. It is a simple and tasty soup.

3 leeks (white part only)
4 carrots
2 medium turnips
1/2 head green cabbage
1 onion
3 bouillon cubes (I used low sodium chicken bouillon)
3 quarts water
salt and pepper to taste
1/3 cup minced fresh parsley

Cut the vegetables up into thin strips about 1 1/2 inches long. Put them in a large soup kettle with the water. Add the bouillon cubes. Bring to a boil. Then lower the temperature to medium, cover and cook for 45 minutes, stirring every now and then. When the vegetables are done, add the salt, pepper and parsley, give it a quick stir, and then put the lid back on and simmer for another 15 minutes. Serve hot. It makes about six servings.