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