1 cup dry beans, pre-soaked
2 med potatoes, peeled and chopped
1 med head cabbage, cored and chopped
2 carrots in thick pennies
1 bunch (about 2 cups) mustard greens, chopped
1 bunch (about 2 cups) chard or spinach leaves, chopped
4-6 cups vegetable broth
salt and pepper
1 bay leaf (laurel)
1/2 teaspoon liquid smoke (optional)
4 links vegan "sausage" (optional)
Stove method: Put beans and broth in pressure pan and steam until almost tender, about 15 min in my particular pan. Transfer to soup pot and add remaining ingredients, except greens; bring to boil and simmer until potatoes are fork-tender. Add greens and return to the boil for about 5 min. Check seasoning. Serve with wholegrain bread.
Crock pot method: Do not cook beans first. Put all ingredients in crock pot (beans and potatoes on bottom). Cook on Low for 8 hrs or until beans are tender.