4 cups water
2 tablespoons Better than Bouillon vegetable base
One 6-ounce can of tomato paste
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon celery seed
1 bay leaf
2 teaspoon soy sauce
1/2 teaspoon sugar
4 russet baking potatoes, scrubbed and cubed with skins on
2 cups large carrots, chunked
1 rib of celery chopped
One 14.5-ounce can of sweet corn with liquid
2 cups frozen peas
1/2 cup chopped onion
2 cups chopped cabbage (optional)
Mix vegetable base, tomato paste, water and seasonings in large roasting pan.
Stir in vegetables and cover with foil or a lid and roast in oven at 325 degrees Fahrenheit for three hours or until vegetables are done. Serve with crusty wheat rolls.
