Step 1

Prepare vegetables as specified above.

Step 2

In a large pot or soup kettle, sauté the onions, whole garlic and bay leaves in olive oil on low heat, stirring periodically, until quite tender, 20-30 minutes.

Step 3

Add carrots and beets and sauté another 5-10 minutes.

Step 4

Add the cabbage and stir. Then add tomatoes, basil, celery seed and water. How much water? Enough to cover.

Step 5

Cook at a gentle simmer for 1-2 hours.

Step 6

Add parsley and dill. Taste. Add salt, pepper, more celery seed if needed, and lemon juice to taste. Add water if soup needs thinning.