Ingredients: kale, half a string of half a kilo of turnip, 3 carrots, 4 chopped onions, 2 peas and beans, 3 cups of vegetables Parsley, coriander and beet leaves. Cooking recipe: Boil peas and beans in 2 liters of water in a pot over a flame, then lower the flame, close the pot and let it cook for about 2 hours. At the end of the first hour, add a little salt and pepper. At the end of the second hour, pour the vegetables, leeks and plums on the rest and add a little boiling water if necessary. Let the soup boil, then reduce the heat and let it cook for about 40 minutes. Heat the oil in a pan over a low flame and fry the onion until golden brown. Pour the hot onion into the prepared mixture, stir and cook for another 10 minutes. This soup can be decorated with hot mint.