2 med. potatoes, peeled & cubed
2 carrots, sliced
2 sm. onions, chopped
1 c. shredded cabbage
1 1/2 c. fresh corn or 1 (12 oz.) can
4 c. beef stock
1 tsp. salt
1 (1 lb.) can stewed tomatoes
1/2 tsp. thyme
1/8 tsp. pepper
1 bay leaf
1/3 c. chopped fresh parsley

In 4 quart casserole, combine all ingredients except parsley. Cook, covered on Hi 20 minutes. Stir, cook on half power 20 to 25 minutes. Let stand 5 minutes. Discard bay leaf. Divide parsley into individual serving dishes. Pour hot soup over parsley. Serve immediately. 6 servings.