3 cups soup stock
1/4 cup chopped onions
1/4 cup green beans cut in strips
2 tbsp diced turnip
1/4 cup diced carrots
1/4 cup shredded cabbage
1 tbsp celery, finely chopped
Salt, pepper & seasoning to taste
Add prepared vegetables to soup stock.
Cook until vegetables are tender (about 1/2 hour). Season to taste.
NOTE: Any combination of vegetables may be used in this recipe.
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