Vegetable Soup

In a Dutch oven or soup kettle, saute the carrots, onions, celery, green pepper and garlic in oil until crisp-tender.

Then stir in water, tomatoes, juice, cabbage, green beans, peas, corn, garbanzo beans and chicken bouillon.

Add salt and black pepper.

Stir all together; bring to a boil.

Reduce heat, cover and simmer for 1 to 1 1/2 hours until vegetables are tender.