Country Vegetable Soup - cooking recipe

Ingredients

2 medium potatoes, peeled and cubed (1/2 inch)
2 carrots, sliced
2 small onions, chopped
1 c. shredded cabbage
1 1/2 c. fresh corn or 1 (12 oz.) can whole kernel corn
4 c. beef stock
1 (16 oz.) can stewed tomatoes
1 tsp. salt
1/2 tsp. thyme
1/8 tsp. pepper
1 bay leaf
1/3 c. chopped fresh parsley

Preparation

In 4-quart microproof casserole, combine all ingredients except parsley.
Cook covered on High (maximum power) 20 minutes.
Stir. Cook on 50 (simmer) 20 to 25 minutes.
Let stand 5 minutes. Discard bay leaf.
Divide parsley into individual serving dishes. Ladle hot soup over parsley.
Serve immediately with crackers or hard rolls.