All You Can Eat Vegetable Stew - cooking recipe

Ingredients

4 c. water
4 chicken bouillon cubes
1 (46 oz.) can crushed tomatoes
1 onion, chopped
1/2 head cabbage, chopped
1 clove garlic, finely chopped
3 carrots, sliced
3 zucchini, sliced
1 (10 oz.) box frozen green beans
1 (16 oz.) can white kidney beans

Preparation

Dissolve the bouillon in water in a big pot.
Add tomatoes, then the fresh vegetables in succession.
Simmer until vegetables are tender.
Add the frozen, then the canned beans.
Simmer for an hour or so, until soup thickens and the flavors blend.
Adjust salt to taste.