Chop carrots, potatoes, celery, cabbage, garlic, and parsley.

Heat olive oil in a soup pot over medium heat.

Add chopped carrots, potatoes, celery, cabbage, garlic, and thyme to the pot and saute until softened (about 5-7 minutes).

Pour in 4 cups of cold water.

Add bay leaf, lentils, black beans, and vegetable stock cube to the pot.

Bring the mixture to a boil, then reduce heat to medium-low and simmer for 25 minutes.

Stir in spaghetti sauce and season with salt and pepper to taste.

Heat on medium for 5 more minutes.

Remove bay leaf before serving.

Garnish with minced parsley before serving.

For slow cooker, combine all ingredients (except spaghetti sauce, salt, pepper and parsley) in the crockpot.

Set heat to low, cover and cook for 6-8 hours.

Add spaghetti sauce, salt, pepper and parsley before serving.