by Mary Ann Moore)
2 yellow onions
3 stalks celery
2 medium baking potatoes
2 small to medium zucchini
1/2 lb. snap green beans
1/2 head small green cabbage
1/2 cup olive oil
1/3 stick butter
5 cups water
4 beef stock cubes
1 large can and 1 small can diced tomatoes (do not drain)
salt and pepper to taste
Peel and finely chop onions.
Peel and chop carrots and celery.
Peel and dice potatoes
Dice ZucchiniTop and tail snap beans (break off each end of bean and snap bean into one-inch pieces)
Heat oil and butter in large stock pot; add onions and cook over mediumheat until onions are pale golden brown.
Add carrots and cook 2 to 3 minutes, stirring occasionally.
Repeat this procedure with the potatoes, then the celery, zucchini, beans, and cabbage.
Stir in water, crumbled stock cubes and canned tomatoes.
Bring to a boil, reduce heat, cover and simmer 1-1/2 to 2 hours.
Add salt and pepper to taste.
Mary Ann's Note: This recipe originally called for canned whole tomatoes and you were instructed to mash them and then add them along with their juice to the soup. I feel the canned diced tomatoes are easier.