4 tbsp. butter
1 c. diced carrots
1 c. diced celery
1 c. diced cabbage
1 onion, chopped
1 tsp. salt
8 c. chicken or beef stock
1 can tomatoes
1 c. Wolff's Kasha
1 slightly beaten egg
1 pkg. frozen string beans, cooked
1 pkg. frozen peas, cooked

Saute carrots, celery, cabbage, onion and salt in butter in large heavy pan for 10 minutes, stirring until vegetables are soft. Add stock and tomatoes and add along with liquid. Cook for 30 minutes, covered.

Combine Kasha and egg, cook over low heat stirring until Kasha is dry. After soup has cooked, add Kasha and cook 15 minutes longer. Add cooked beans and peas and simmer soup 10 minutes longer. Correct seasonings. Soup will be a rich, thick consistency. Serves 6.