Shitake Bean Soup
1 large onion, chopped
5 medium potatoes, chopped
2 stalks celery, chopped
2 cups (500 ml) cabbage, chopped
2 cups (500 ml) mixed cooked beans (any variety of canned or homemade beans would work)
1 cup (250 ml) shitake mushrooms, broken into fingernail sized pieces
6 cups (3 liters) water (this can be adjusted depending if you want a thin or thick broth)
This actually tastes a little bit like corned beef hash, but in a good way.
For a better flavor, you can sauté the first 3 ingredients first but the lazy cook can just throw all ingredients into a soup pot. Bring to a boil, then lower heat and simmer covered for 30 minutes, or until cabbage is soft.
This would probably also be good with leeks, carrots, squash, or Chinese vegetables.