1 Navy Beans
2 Olive Oil
1 Onion
3 Garlic Cloves
3 Potatoes
2 Carrots
1 Celery
1 1/2 Cabbage
1 Fresh Parsley
2 Vegetable Bouillon Granules
1 Bay Leaf
6 -8 Water


Soak beans for 20 minutes in enough lukewarm water to cover.
Heat oil in Dutch oven over medium heat until hot.
Add onion and garlic, cook and stir until tender.
Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
Mix well.
Bring to a boil.
Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.