1 gallon water
2 qts. tomatoes
2 1/2 c. carrots
1 qt. green beans
5 c. cabbage
10 beef bouillon cubes
2 c. white turnips
2 c. celery
1/2 c. onion, chopped
1 (15 oz.) can tomato sauce
1 c. zucchini
1 tsp. garlic powder
1/2 c. fresh parsley
1 bay leaf
1/2 tsp. pepper

Cut all of the above vegetables bite size. Add water and bouillon. Cook slowly over low heat until vegetables are tender. Makes six quarts. One cup serving = 5 calories.