1 1/2 qts. meat stock
3 to 3 1/2 tsp. salt
2 to 3 peppercorns
3/4 c. finely diced carrots
3/4 c. finely diced turnips or celery
1 c. finely diced potatoes
2 c. tomato pulp and juice
3/4 c. chopped cabbage
1/4 c. cut green beans
1/4 c. chopped onion

1. Heat meat stock in large kettle and add seasonings.

2. Add vegetables to stock.

3. Cook stock mixture, covered, for 20 minutes or until vegetables are tender.

4. Continue to simmer soup 5 to 10 minutes. 5 to 6 servings.