4 cloves garlic
4 bell peppers
4 lg. onions
4 tomatillos
8 to 16 oz. mushrooms
1/2 oz. or larger pkg. fresh cilantro
1 bunch parsley
1 lg. can V-8 or tomato juice (or 4 cans of tomatoes or 15 to 20 tomatoes),
If canned tomatoes are used do not add any salt. (1 c. water if fresh tomatoes are used.)
1 lb. green beans
1 head cauliflower (stalk also)
2 stalks broccoli (stalk also)
1 cabbage
1 stalk celery
1 bunch spinach
1 tbsp. basil
1 tbsp. thyme
1 tbsp. oregano
1 tbsp. paprika
1 tsp. marjoram
1 tsp. savory
1 tsp. cumin
1 tsp. coriander
1 tsp. mustard (dry)
1 tsp. rosemary
1 tsp. Morton's light salt

Spice Island's Bouquet Garni and Mrs. Dash's Seasonings mixtures may be used as a substitute for many of the spices as they contain many of these ingredients.

The stock from a chicken, beef or fish may be added also. Chill and remove all fat from the stock first.

Wash all of the vegetables thoroughly. Cut the vegetables into bite size pieces or dice as desired. In a 6 quart pot simmer the cabbage, green beans and tomatoes (water optional) for 10 minutes. Add the celery, simmer 5 minutes. Add the remaining ingredients and simmer with a lid on the pot for one hour or until tender.