Vegetable Soup(No Meat; Low-Fat) - cooking recipe

Ingredients

2 qt. tomatoes or juice
4 to 5 medium potatoes
2 to 3 large carrots
1 to 2 onions
1 to 2 c. chopped cabbage
1/2 c. dried lentils, rinsed
2 to 3 tsp. beef bouillon
fresh, minced garlic
1 c. or so green beans
1/2 to 1 c. frozen corn
1/2 c. frozen baby limas
1/2 c. frozen peas
1 tsp. basil
1 tsp. to 1 Tbsp. parsley
bay leaf
salt and pepper to taste

Preparation

Peel and chop raw vegetables.
Add frozen and/or canned from package or can.
Add water to desired consistency. The lentils add protein and make the broth brown and rich, giving the soup a \"meaty\" flavor.
Amounts of vegetables may vary according to what leftovers are on hand.