Vegetable Alecha (Vegetable Soup)

In a 4-quart saucepan:

Sauté: 1 cup Bermuda Onions in
4 T Oil until soft but not brown.

Add:

4 Carrots, peeled and cut in 1-inch slices
4 Green Peppers, cleaned and cut in quarters
3 cups Water
1 6-oz. can Tomato Sauce
2 t Salt
½ t Ground Ginger

Cook for 10 minutes covered.

Add 4 Potatoes cut in thick slices.
Plunge 2 Tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew.
Cover and cook for 10 minutes. Add 8 Cabbage Wedges, 1 inch wide.

Sprinkle with Salt and Pepper.
Cook until vegetables are tender. Correct the seasoning. Place in an attractive bowl and portion out uniformly.