Vegetable Lunch Stew

• 5 large potatoes, cut into bite size cubes
• 4 large carrots, coined
• 3 stalks celery, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 12 head cabbage, cut into bite size pieces
• 2 (14 1/2 ounce) cans chicken broth
• 2 (14 1/2 ounce) cans water
• 14 teaspoon black pepper
• 1 teaspoon dill weed
• 2 tablespoons olive oil

1. Saute the onion and garlic in olive oil, until tender.
2. Add minced garlic and saute a little longer.
3. Add the rest of the ingredients.
4. Bring to a boil and then reduce to medium heat and cook until potatoes are tender, about 25 minutes.

potatoes, carrots, stalks celery, onion, garlic, cabbage, chicken broth, water, black pepper, dill weed, olive oil

Taken from www.food.com/recipe/vegetable-lunch-stew-348391 (may not work)