Nail Soup - cooking recipe

Ingredients

2 medium potatoes
3 to 4 ribs celery
1/4 small head cabbage
leftovers
1 (16 oz.) can tomatoes
2 carrots
1 c. okra (fresh or frozen)
3 bouillon cubes
2 large onions
1 (10 3/4 oz.) can tomato soup
seasoned salt

Preparation

Cut potatoes, carrots, onions, celery and okra in small pieces, about 1/2 inch lengths.
Put in 6-quart soup kettle. Cover with water and bring to boil.
Simmer for 20 minutes.
Add cabbage and simmer for 10 minutes.
Add leftovers, up to 1/2 cup of each: peas, corn, green beans, hominy, rice, etc., tomato soup, tomatoes, bouillon cubes and seasoned salt to taste.
Add water up to 5 or 5 1/2-quart measure.
Bring to boil and simmer on lowest heat for 30 minutes.