6 c. water
6 beef bouillon cubes
2 c. canned tomatoes
1 tsp. sugar
1/2 c. chopped onion
2 c. chopped celery
2 c. diced carrots
2 c. shredded cabbage
Salt and pepper to taste

Place water, bouillon cubes and tomatoes in kettle; bring to a boil. Add sugar and remaining ingredients; bring to a boil again. Cover; reduce heat. Simmer until vegetables are tender. Simmer until vegetables are tender. Yield: about twelve 1/2-cup servings.