Carrot And Vegetable Stew - cooking recipe

Ingredients

1 lb. carrots, scraped and cut 1/2 thick
2 large onions, chopped coarsely
2 bell peppers, coarsely chopped
3 stalks celery, sliced
2 chicken bouillon cubes
1 (16 oz.) can tomatoes with liquid, cut tomatoes up

Preparation

Put all ingredients in a large pot and start cooking at high heat, then reduce heat to medium-high heat when it begins to boil. Cook, covered, until carrots are tender, but not too soft.
Then serve over rice or plain.