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2 qt. meat stock, preferably
1 c. chopped cabbage
1 c. small green tomatoes, cut
1 c. or more onions
1/2 c. sliced cucumbers
1 c. cut okra
1 c. sliced squash
2 pods hot pepper

Place in large pot or saucepan and bring to boil. Lower
heat and cook slow for 3 to 4 hours.
Optional: 1/4 pound thinly sliced pork sausage cooked
until crisp and brown. Drain and break in small pieces before
adding to soup mixture.

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