4 c. beef broth
2 med. potatoes, peeled & cut into 1/2 inch cubes
2 med. carrots, thinly sliced
2 sm. onions, chopped
1 can (12 oz.) whole kernel corn, drained or 1 1/2 c. fresh corns
1 c. shredded cabbage
1 can (16 oz.) stewed tomatoes
1 tsp. salt
1/2 tsp. thyme
1/8 tsp. pepper
1 bay leaf
1/3 c. chopped parsley

Combine all ingredients except parsley in 4 quart casserole. Cover and place in oven for about 30 minutes. Check and stir at this point, then recover. Let heat for about 35 minutes. Discard bay leaf. Divide parsley among 6 individual soup bowls, and ladle soup over parsley. Serve with crackers or hard rolls. Makes 6 servings.