1 lg. onion
2 lg. carrots
2 stalks celery
2 medium potatoes, pared
1/2 lb. green beans
1/4 cup olive oil
6 cups water
1/2 small cabbage, chopped
1 (16 oz.) can tomatoes
half of (10 oz.) bag fresh spinach
2 medium zucchini, chopped
6 beef bouillon cubes
1 (16 oz.) can white kidney beans, drained
1 (16 oz.) can red kidney beans, drained

Chop onion, carrots, celery, potatoes and green beans. Sauté in olive oil for 20 minutes until slightly browned.

Add water, cabbage, tomatoes, tomato juices, spinach, zucchini and bouillon cubes.

Heat to boiling. Reduce heat, cover and simmer for 40 minutes. Stir in beans. Simmer an additional 15 minutes to 60 minutes.

Submitted by: Betty Burns