1 head cabbage
1 bunch celery
6-10 carrots
1 lg. green pepper
1-2 cans stewed tomatoes
1 pkg. French onion soup mix
1 onion
3-4 tbsp. parsley flakes

Cover vegetables with water after cutting up. Bring to a boil, then add soup mix. Cook over low heat until vegetables are tender. Add pepper, but no salt, for seasonings. May sprinkle Parmesan cheese on top in your bowl. May be frozen for later use.