1 large stalk celery (use the small tender leaves, too)
2 large bunches carrots (cut up in small chunks)
Cook until vegetables are tender. Add:
1 large onion (chopped)
1 qt. green beans
1 qt. corn
1/2 gal. tomatoes
If there is still room in the cooker, add more vegetables. Divide into 6 portions; cool and freeze. At serving time, thaw and add 3 cups diced cooked potatoes and 2 bouillon cubes. Serve piping hot!
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