3 lbs. carrots
6 potatoes
4 stalks celery
4 to 6 onions
6 wedges of cabbage
2 to 3 cubes of chicken bouillon
Pepper
Soup kettle with lid

Peel the onions. (If they are large, cut them in half.) Scrape carrots and cut into 2 inch pieces. Put them in the kettle, cover with water, add the bouillon and start it to boil. Scrub the potatoes and cut them in to quarters. Add them and the onions to the soup pot. Add more water if necessary. Wash and cut up the celery into 2 to 3 inch lengths, and add them also. Cut the cabbage into wedges and arrange them on top of the other vegetables. Add pepper and cover. In about 10 minutes poke the cabbage with a fork. Dinner is ready when the cabbage is tender. Serve with bread and butter.