Vegetable Soup

Serves 6 to 8

8 c. water

2 t. salt

1/4 t. pepper

1 t. sugar

6 carrots, peeled and diced

3 stalks celery, diced

4 onions, diced

1/4 cabbage, shredded

1 c. tomatoes, diced

4 sprigs fresh parsley

2 cubes vegetable or beef bouillon

Garnish: saltine crackers

In a stockpot over medium-high heat, combine water, salt, pepper and sugar. Bring to a boil. Add vegetables and parsley. Reduce heat to medium and simmer one hour. Add bouillon cubes; remove from heat and stir until bouillon is completely dissolved. Serve very hot with crackers.

Adapt a family favorite soup, stew or chili to the slow cooker. A recipe that simmers for 2 hours on the stovetop can generally cook all day on the low setting without overcooking.