Instructions

1. Finely cop the onion and garlic.
2. Thinly slice the cabbage, then roughly chop the carrots. Cut the potatoes into small, about 2cm, cubes.
3. Heat the oil in a large pot, then gently sautée the onion for 5 minutes. Add the garlic and thyme and stir for about 30 seconds, then add the potatoes and carrots. Sautee for 5 minutes, then add the cabbage and enough stock to cover the vegetables. Add the bay leaf.
4. Bring to the boil, then simmer, under cover, for about 25-30 minutes.
5. Add the beans and warm through.
6. Serve with a small spoonful of cider vinegar, or sour cream.