Low-Calorie Vegetable Soup - cooking recipe

Ingredients

28 oz. can whole tomatoes
28 oz. water
4 beef bouillon cubes
1 medium onion, chopped
4 carrots, peeled and sliced
1 small head cabbage, sliced thin
1 Tbsp. parsley
2 stalks celery, sliced
10 oz. frozen peas
10 oz. frozen string beans

Preparation

On stove top in large pot, heat tomatoes and water, bring to boil.
Add bouillon, onion, carrots, cabbage, parsley and celery. Simmer approximately 20 minutes until carrots and celery cooked. Add frozen vegetables and simmer another 10 to 15 minutes and serve when ready.