Vegetable Soup

3 c. soup stock

1/4 c. chopped onions

1/4 c. green beans cut in strips

2 tbsp. diced turnip

1/4 c. diced carrots

1/4 c. shredded cabbage

1 tbsp. celery, finely chopped

Salt, pepper, seasoning

Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot. NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange. Exchange 1 serving for 1 vegetable serving.

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