Beet Soup

A few beets, peeled and shredded
Lots of fresh cabbage, shredded
A few carrots, sliced
A few potatoes, peeled and cut into small cubes
1-2 packs of mushrooms, sliced (optional)
A few handfuls of frozen butter beans (or lima beans or some other beans)
Italian seasoning
Pepper
Salt
1 teaspoon curry powder
Some soy sauce
Some Tabasco sauce
Some mushroom powder (optional)
Boil beets in some water for about 40 minutes. It is better to boil a lot of beets to make a rich soup, and then remove some later, so the soup will not be too thick.
While beets are boiling, brown the cabbage in a pan with some oil.
Add water to the pot if necessary; add carrots, cabbage and Italian seasoning. Let it boil for about 10 minutes.
Add beans and potatoes and all the seasonings. The soup should be ready after a few minutes.