3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning

Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot.

NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange.

Exchange 1 serving for 1 vegetable serving.