1/2 c. salad oil
1 lg. onion, diced
2 lg. carrots, diced
2 stalks celery, diced
2 med. potatoes, diced
2 med. zucchini, diced
1 tsp. salt
1 can kidney beans
1/2 lb. green beans, cut in 1 inch strips
1/2 head of sm. cabbage, shredded
1/12 of 10 oz. bag of spinach, shredded
6 med. tomatoes, chopped OR 1 can tomatoes
4 beef bouillon cubes
1 can kidney beans
Grated Parmesan cheese

In large pot, cook onion, carrots, celery, potatoes and green beans in salad oil for 15 minutes. Add water, cabbage, spinach, tomatoes, zucchini, bouillon and salt. Heat to boiling. Cover, reduce heat and simmer for 40 minutes until vegetables are tender. Stir in white (hominy) and red kidney beans and cook 15 minutes longer or until soup is slightly thickened. Sprinkle each serving with Parmesan cheese.