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1/2 head green cabbage, shredded*
3 carrots, scraped and diced
1 large onion, diced
3 ribs celery, cut in 1/2-inch pieces
1 (12 oz.) can or box peas
1 can green beans
4 potatoes, peeled and diced
1 tsp. caraway seeds
1 Tbsp. sugar
1 tsp. basil
4 beef bouillon cubes
2 qt. water
salt and pepper to taste

*Note: I use prepared coleslaw mix and make cole slaw out of
the other 1/2 bag for another meal.

Place all ingredients in a large soup pot. Bring to a boil,
then lower heat to simmer. Simmer 1 to 2 hours. Serve with hot
crusty bread and butter. Yields 10 (2-cup) servings or 20 (1-cup)

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