ALL-YOU-CAN-EAT VEGETABLE STEW

4 cups water 
4 chicken bouillon cubes
46-ounce can crushed tomatoes
1 onion, chopped
1/2 cabbage head, chopped
1 clove garlic, finely chopped
3 carrots, peeled and sliced into rounds
3 zucchini, sliced into rounds
10-ounce box frozen green beans
16-ounce can white kidney beans

    Dissolve the bouillon in water in a big pot, add tomatoes, 
then the fresh vegetables in succession.  Simmer until 
vegetables are tender, add the frozen, then the canned beans.
    Simmer for an hour or so until the soup thickens and the 
flavors blend.  Adjust salt to taste.  The soup should be kept 
very thick so that it will remain sensuous though harmless.  
Serve with a little crusty French bread (no butter!) and a 
little hard cheese.
    Makes six servings.