Vegetable Soup - cooking recipe

Ingredients

8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, chopped
1 minced garlic clove
1 Tbsp. olive oil
4 c. water
1 (28 oz.) can tomatoes (undrained), diced
2 c. tomato juice
2 c. each: chopped cabbage, green beans and peas
1 c. whole kernel corn
1 can garbanzo beans, drained
2 tsp. chicken bouillon granules
salt to taste
1/4 tsp. black pepper

Preparation

In a Dutch oven or soup kettle, saute the carrots, onions, celery, green pepper and garlic in oil until crisp-tender. Then stir in water, tomatoes, juice, cabbage, green beans, peas, corn, garbanzo beans and chicken bouillon. Add salt and black pepper. Stir all together; bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours until vegetables are tender.