4 c. water
4 chicken bouillon cubes
1 (46 oz.) can crushed tomatoes
1 onion, chopped
1/2 head cabbage, chopped
1 clove garlic, finely chopped
3 carrots, peeled & sliced into rounds
3 zucchini, sliced into rounds
1 (10 oz.) box frozen green beans
1 (16 oz.) can white kidney beans

Dissolve the bouillon in water in a big pot; add tomatoes, then the fresh vegetables in succession. Simmer until vegetables are tender; add the frozen, then the canned beans. Simmer for an hour or so until the soup thickens and the flavors blend. The soup should be kept very thick so it will remain sensuous though harmless.