5 med. potatoes (cut in sm. chunks)
5 med. carrots (cut in sm. chunks)
3 lg. onions (cut in sm. chunks)
3 stalks celery (cut in sm. chunks)
1/2 green bell pepper
1 sm. rutabega
1 sm. head cabbage
1 qt. canned tomatoes (#10 can)
2 tsp. beef soup base
1 tsp. oregano leaves
1-2 qt. water
Salt & pepper to taste

Prepare all vegetables and keep groups to cook separate as per instructions.

In large kettle (6 to 8 quart) put 1 quart water, salt, pepper, oregano and soup base, onion, celery and green pepper. Cook 1/2-3/4 hour. Add carrots and rutabegas, cook another 1/2 to 3/4 hour. Add potatoes, cabbage and tomatoes. Cook another 1/2 hour to 1 hour, depending on how you like your vegetables. More water may be added along with more salt and pepper, when you add the carrots. Note: All vegetables need to be cut into small chunks. If you have left over green peas or green beans these may be added. Always better on the second day of course...