Hillbilly Vegetable Soup

• 1/2 head cabbage, shredded
• 1 ear corn, shucked and cut from cob (can use small can corn)
• 1 large can tomatoes
• 2 cans okra, corn and tomato mixture
• 3 c. diced potatoes (add more or less if you like)
• 1 small can lima beans
• 1 1/2 c. broccoli tops (I prefer fresh)
• salt and pepper to taste

1. In a heavy, large pot (this makes a lot of soup), add shredded cabbage.
2. Cover with water and bring to a boil.
3. When cabbage becomes transparent, add potatoes; continue cooking until potatoes are almost soft.
4. Add corn, tomatoes, okra and lima beans.
5. Simmer for 30 minutes.
6. Add broccoli; simmer 30 minutes more.
7. Note: You can add other vegetables or some leftover dried beans (beans only, not broth).
8. Add water for thinner or thicker soup.

cabbage, corn, tomatoes, okra, potatoes, beans, broccoli tops, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745750 (may not work)