Fry the vegetables in vegetable oil for 10-12 minutes.
Add the chopped garlic, warm it all together for a couple of minutes.
Remove from the heat.
Put diced potatoes in boiling water, bring to a boil.
Add the thinly sliced cabbage to the pan.
Cover the pot with a lid and cook the soup for another 12-15 minutes. (refractory medium)
Put the beans boiled until cooked (or use canned), fried vegetables in a saucepan, salt the soup, season with pepper.
Boil for five minutes, remove from heat, cover and let the soup brew for 10-20 minutes.
You're finished!
When serving, add chopped herbs and a few drops of lemon juice to the soup plates. (to taste)