Slow-cooked vegetables make perfect soup. Take whatever vegetables you have available -- such as cabbage, onion, celery, carrots, kale, potatoes, sliced pepper and spinach -- and simmer with chicken broth. Add each vegetable to the stock according to its cooking time. The denser the vegetable the longer it takes to cook, so begin with carrots and cabbage and then add faster-cooking vegetables such as spinach. You can also add beans and pasta. Serve with crusty bread and a dollop of pistou -- a sauce of garlic, basil and olive oil.