4 c Stock, beef

1 ea Carrots

1/2 Onions; chopped

4 oz Prego

1/8 c Raisins

3/16 c Vinegar, white

1/8 c Parsley

1/2 ea Turnips

1/2 cn Tomatoes

1 ea Bay leaves

1 Leeks; white part, chopped

1/2 c Beets; chopped

1/2 ea Potatoes

1 1/2 tb Prego

3/8 c Sugar

3/4 c Cabbage, shredded

Peel and slice carrots and turnip or parsnip. Peel and dice potato. Combine ingredients in large soup kettle. Bring to boil over high heat. Reduce heat, cover, and simmer 1 hour, until vegetables are tender and flavors meld. Remove bay leaves after first 30 minutes. Sylvia's comments: Fine soup, reheats well. From the Dallas _Morning News_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005