12 c. cold water
1/2 c. bulgar wheat (optional)
1/2 c. brown or white rice
1/2 c. lentils
1 can chicken peas and juice
7 vegetable bouillon cubes
3 carrots
1 lg. onions
3 stalks celery
2 c. fresh broccoli
2 c. fresh cauliflower
2 c. fresh asparagus
1 c. green bell pepper
1 lg. tomato or 16 oz. can tomato
Salt and pepper to taste

Chop all vegetables into bite-size pieces. Put water and all ingredients in large pot, bring to boil. Cook on simmer for 2 to 2 1/2 hours.

Try mixing and matching various vegetables according to ability and your taste. You can substitute with frozen vegetables. Makes enough for 6 with leftovers.