Tracie'S Vegetable Soup - cooking recipe

Ingredients

6 c. water
3 tsp. lemon juice
1 1/2 tsp. dried basil
3/4 tsp. black pepper
3 beef or chicken bouillon cubes
2 small bay leaves
1 large onion, chopped
3 (16 oz.) cans stewed tomatoes
5 c. chopped vegetables (celery, carrots, broccoli, cauliflower and cabbage)
2 c. fresh spinach or kale (optional)
green beans
mushrooms

Preparation

Combine water, lemon juice, basil, pepper, bouillon cubes, bay leaves and onion in Dutch oven.
Bring to a boil, reduce heat, cover and simmer for about an hour.
Stir in tomatoes and vegetables.
Heat to boiling, reduce heat, cover and simmer for 2 hours or until vegetables are tender.
Sprinkle soup with spinach or kale and simmer 5 minutes.
Remove bay leaves.
You may also add cooked rice, potatoes or pasta to make this soup a meal.