Sure Fire Veggie Soup

• 4 chicken or beef bouillon cubes
• 6 medium potatoes
• 2 celery stalks
• 1 small onion
• 1 pt. whole kernel corn
• Lawry's seasoned salt
• Lawry's garlic powder
• 1/2 stick butter
• 1/2 head cabbage
• 3 carrots
• 1 qt. green beans
• 1 qt. tomatoes
• black pepper

1. Better get a big pot, at least 8 quart.
2. Put the bouillon cubes and butter in 2 quarts water and let the water start heating while you peel the potatoes and clean the carrots.
3. Add cubed potatoes, sliced carrots, cabbage, celery and diced onion.
4. Add enough water to cover these vegetables.
5. Add 3 or 4 good shakes of the garlic powder, salt and pepper.
6. Boil until the cabbage and potatoes are tender.
7. Add the corn, beans and tomatoes, packing water and all.
8. Simmer at a very low boil for about 30 minutes to let the flavors mingle.
9. Serve with saltine crackers and peanut butter sandwiches.
10. Serves 8 with leftovers for later.
11. Any vegetable can be cooked in this soup.

chicken, potatoes, celery stalks, onion, whole kernel corn, salt, garlic, butter, cabbage, carrots, green beans, tomatoes, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797791 (may not work)