Vegetable Soup

• 8 medium carrots, sliced
• 2 large onions, chopped
• 4 celery ribs, chopped
• 1 large green pepper, chopped
• 1 minced garlic clove
• 1 Tbsp. olive oil
• 4 c. water
• 1 (28 oz.) can tomatoes (undrained), diced
• 2 c. tomato juice
• 2 c. each: chopped cabbage, green beans and peas
• 1 c. whole kernel corn
• 1 can garbanzo beans, drained
• 2 tsp. chicken bouillon granules
• salt to taste
• 1/4 tsp. black pepper

1. In a Dutch oven or soup kettle, saute the carrots, onions, celery, green pepper and garlic in oil until crisp-tender. Then stir in water, tomatoes, juice, cabbage, green beans, peas, corn, garbanzo beans and chicken bouillon. Add salt and black pepper. Stir all together; bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours until vegetables are tender.

carrots, onions, celery, green pepper, garlic, olive oil, water, tomatoes, tomato juice, cabbage, whole kernel corn, garbanzo beans, chicken bouillon granules, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19882 (may not work)