Cabbage Carrot Cream Soup

1 head of cabbage
6 carrots
10 stalks of celery
2 onions
20 green string beans
1/2 cup parsley
4 tbsp olive oil
5 tsp beef bullion in aprox 10 cups of water

Once soup cooks for 20 min carefully fill a few mason jars if you would like to preserve this soup. From a boil into jar, put lid on and grab with dish towel and set upside down on counter. In a few hours tighten lid further and leave upside down till morning. Lid will adhere, no movement. If movement on top lid put that jar in fridge all others can be stored in cool dark shelf.

Add all ingredientes chopped and sweat with olive oil, salt and pepper
Add enough water and stock to cover all
Cook till cooked soft, continue add water, enough so all vegetables should be covered
Partial lid on 2hours ---- cool off
Puree in batches
Return to pot cook for another 20 minutes

Serving Size:�Makes 20 1 cup serving or 6 mason jars (26 oz.)