Recipe 1 head green cabbage, cut into 1 inch pieces 1 medium onion, peeled and diced 4 large carrots, peeled and sliced 4 stalks celery, sliced 4 turnips, peeled and cut into cubes 2 zucchini, peeled and cut into cubes 2 cans green beans 32 ounces beef stock or chicken stock, or 16oz,both tomatoes and water Combine all ingredients in a stock pot and bring to a boil. Add water, if needed, to cover all vegetables. Reduce heat to a med. simmer and cover. Cook 1 hr, until all vegetables are tender.
