A comforting and flavorful vegetable soup perfect for any season.
Soak the beans in water overnight.
Soaking beans overnight reduces cooking time and improves digestibility.
Drain the beans and set aside.
Rinse the beans thoroughly to remove any residue.
In a large pot, bring water to a boil and dissolve the bouillon cubes.
Stir well to ensure the bouillon cubes are fully dissolved.
Add the beans, tomatoes, cabbage, onion, carrots, celery, potato, parsley, garlic, marjoram, thyme, oregano, and pepper to the pot.
Cut vegetables into uniform sizes for even cooking.
Simmer the soup on low heat for 1 hour.
Stir occasionally to prevent sticking and ensure even cooking.
Cook the spaghetti separately according to package instructions, then drain and set aside.
Break the spaghetti into smaller pieces before cooking for easier serving.
Portion the spaghetti into bowls and ladle the soup over it.
Garnish with fresh parsley or grated cheese for added flavor.
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