Fresh Vegetable Soup(Lo-Cal) - cooking recipe

Ingredients

3 medium stalks celery
3 medium carrots
1 small onion
1 c. cabbage
1 large tomato or 1 c. tomato juice
5 beef bouillon cubes
1 tsp. butter
1 tsp. chives

Preparation

Chop vegetables as fine as desired.
(A blender may be used to chop vegetables, adding enough water to chop well.)
Place chopped vegetables in a 4-quart kettle and add enough water to make 6 cups.
Add bouillon cubes, butter and chives.
Bring to boil. Simmer for 30 minutes.
Serve hot.
Makes 6 cups, 50 calories per cup.