All You Can Eat Vegetable Soup - cooking recipe

Ingredients

3 chicken bouillon cubes
1/2 head cabbage, cut up
4 c. carrots, sliced
6 c. celery, cut up
1 large onion, chopped
1 1/2 qt. water
1 large can green beans
3 (15 oz.) cans tomatoes
1 can chicken broth
salt and pepper

Preparation

In a large pot, add bouillon cubes, cabbage, celery, onions and carrots with water.
Simmer for 1 1/2 hours.
Add tomatoes, green beans and chicken broth.
Simmer an additional 30 minutes.