Adding cabbage toward the end of the cooking time adds fresh flavor and crunch to this hearty soup. Crusty bread makes a good accompaniment. 1 to 2 tsp. oil 4 c. water 2 beef bouillon cubes 2 c. finely shredded cabbage 1 med. onion, chopped 1/2 green pepper, chopped 1 sm. clove garlic, minced or pressed 1/2 tsp. dry mustard 1 lg. white potato, peeled if desired, cut into 1/2 inch cubes 1 lg. sweet potato, peeled and diced 1 (10 oz.) pkg. frozen corn Salt and black pepper Minced parsley

In large saucepan or Dutch oven, brown beef in the hot oil. Add 2 cups of the water, the bouillon cubes, 1 cup of the cabbage, onion, green pepper, garlic and mustard. Bring to boil. Cover and simmer 45 minutes.

Add remaining water and the potatoes. Bring to boil again. Simmer 10 minutes or until potatoes are tender. Add remaining cabbage and corn. Simmer 5 minutes. Season with salt and black pepper to taste. Sprinkle with parsley before serving. 4 servings.

8 SERVINGS: Double the ingredients. Use only 7 cups water. Increase simmering time to 1 1/4 hours.