1 c. grated carrot
1 c. grated zucchini squash
1 c. finely chopped cabbage
1/4 c. finely chopped celery
2 tbsp. butter
2 tbsp. salad oil
2 tsp. salt
2 beef bouillon cubes
6 c. hot water
1 c. cooked tomatoes
Parmesan cheese

Saute vegetables in butter and oil about 10 minutes or until limp but not brown. Add salt, cubes, and hot water; cook slowly 40 minutes, add tomatoes, cook 20 minutes longer. Serve with grated Parmesan cheese sprinkled on top. Serves 6 to 8.