Vegetable Soup

• 1 c. vegetarian beef chunks, soak in warm water while putting together other ingredients
• 1 c. diced onion
• 1 c. sliced celery
• 1 c. sliced carrots
• 2 cloves garlic, minced
• 1 (16 oz.) can corn, undrained
• 1 (16 oz.) can garbanzo beans
• 2 c. shredded cabbage
• 1 c. frozen or fresh green beans
• 1 c. (16 oz.) tomatoes, cut up
• 1 c. (15 oz.) tomato sauce
• 1 c. (15 oz.) red kidney beans, undrained
• 2 c. water
• 5 tsp. beef bouillon granules
• 1 Tbsp. parsley flakes
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. sweet basil
• 1/4 tsp. black pepper

1. Add all ingredients except cabbage and green beans.
2. Bring to boil, lower heat; cover and simmer 20 minutes.
3. Add cabbage and green beans, bring to boil and simmer until vegetables are tender. Yields 12 servings.

vegetarian beef, onion, celery, carrots, garlic, corn, garbanzo beans, cabbage, green beans, tomatoes, tomato sauce, red kidney beans, water, beef bouillon granules, parsley flakes, salt, oregano, sweet basil, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708701 (may not work)