6 beef bouillon cubes
2 med. onions
1 qt. tomato juice
1 lb. carrots
1 sm. green cabbage
1/4 head purple cabbage
5 spinach leaves
4 turnips
1 bunch broccoli
1 or 2 green mangoes
1 sm. zucchini
1 eggplant
1 can bean sprouts
1 can green beans
3 sticks celery
1/2 lb. mushrooms
Cauliflower
2 bay leaves
1/2 tsp. basil
1/2 tsp. rosemary
Salt and pepper to taste

In a large skillet put all vegetables chopped. Add a little water and tomato juice and spices and boil until all are done.