Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter
     1/2         large  onion -- chopped
  1              small  leek -- white section only,
                        washed and thinly sliced
     1/4      teaspoon  oregano
     1/4      teaspoon  thyme
     1/4      teaspoon  basil
  1                     bay leaf
  1         tablespoon  chives -- chopped
  1              small  turnip -- peeled & diced
     1/4         small  cabbage -- thinly sliced
  2             medium  carrots -- pared & diced
  2              large  potatoes -- peeled and diced
  5               cups  chicken stock -- cold
  1         tablespoon  soy sauce -- tamari
  1                cup  canned tomatoes -- diced
  1                cup  mushrooms -- diced

Preparation:

Heat butter in saucepan. When hot, add onion and leek; cover and cook 3 minutes over medium heat. Add herbs, turnip, cabbage, carrots and potatoes; season and mix well. Cover and cook 6 minutes over low heat. Pour in chicken stock and soy sauce; stir. Season and bring to boil. Cook soup, partially covered, 13 minutes over low heat. Stir in tomatoes and mushrooms; continue cooking 5 minutes. Serve with sandwiches for lunch or with a green salad for dinner.

Nutritional Information:

164 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g Protein; 26g Carbohydrate; 8mg Cholesterol; 3103mg Sodium