1 c. potatoes, diced
1 c. cabbage, chopped
1/2 c. onion, chopped
1/2 c. celery, diced
1/2 c. carrots, sliced
1/2 c. frozen green beans
1/4 tsp. oregano leaves
1/4 tsp. marjoram leaves
1/4 tsp. salt
1 bay leaf
dash of pepper
2 c. water
1 c. (half of 16 oz. can) tomatoes

Place all ingredients, except tomatoes, in a saucepan. Cover and boil gently for 10 minutes. Break up tomatoes and add to vegetable mixture. Continue cooking about 20 minutes or until vegetables become tender. Remove bay leaf before serving. Makes 4 servings, about 1 cup each.

Per Serving: 80 calories, 2 g protein, 0 g fat, 0 g saturated fat, 18 g carbohydrate, 0 milligrams cholesterol and 265 milligrams sodium.

From USDA, HNIS Home and Garden Bulletin No. 232-9.