Savory Vegetable Soup -

1 cn Tomato paste

1 6 oz can of V

3 lg Potatoes, peeled and cut Into large chunks 4 Celery stalks, chopped into lg Chunks 1 lg Onion, chopped into large

Chunks 1 c Or more large, fresh,

Cleaned mushrooms (left Whole) 5 Carrots, cut into large

Chunks 1 Quarter head of fresh, green

Cabbage, cut into big Chunks 1 cn Green beans

1 cn Lima beans

1 cn Corn

1 Bay leaf

2 Cubes (b**f) or vegetable

2 inches x Seasoning to taste Add all ingredients to a large kettle, squeezing or cubing whole tomatoes, so that their juices become part of the mixture. Cover and let simmer for several hours, adding water as necessary, until the veggies are fully cooked and the flavors have had the chance to mix. (This soup is really better the second day.) I have not included can sizes, since how much (or what you add) really depends on your personal taste. (Hominy, for instance, is something I sometimes add, and is really good!) This recipe has no fat and is delicious!! Enjoy! :

10 Issue

12, 1994. Formatted by Sue Smith, S.Smith

34, TXFT