7 1/2 lbs. tomatoes (about 20)
1 head cabbage, chopped
1 bunch celery
2 green peppers
3 onions
15 lg. carrots
1/3 c. salt
Any other vegetables you may have on hand (corn, green beans, limas, beans, parsley)

Dice all ingredients and heat slowly. Cook 10 minutes and allow to cool. Put in quart or larger container and freeze.

VEGETABLE BEEF SOUP:

Cook soup bones, or use a bony roast and any left over beef juice from roasts. Remove meat from bones and add 1 whole bay leaf to juice and at least 1 1/2 quarts water, 1 container of frozen soup mix, 1/2 cup pearled barley and cook 1 hour. Stir frequently (or put in a slow cooker.) Add 3/4 cup frozen green peas and cook 10 minutes more. You may want to add more water while cooking, also some pepper and some leftover diced potatoes.