| | Directions | | In 5 qt. Dutch oven, melt margarine over medium heat. Add onion and garlic and cook until transparent. Add celery, bouillon, cabbage, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed. Bring to a boil over medium heat. Cover and simmer 30 minutes or until vegetables are tender. Stir together cornstarch and water until smooth. Add to soup. Bring to boil over medium heat, stirring constantly and boil 1 minute. |
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| Ingredients | | - |  | 1/4 cup margarine |
| - | | 1 cup chopped onion |
| - | | 1 clove minced garlic |
| - | | 1 cup chopped celery |
| - | | 4 cups beef bouillon |
| - | | 1 cup chopped cabbage |
| - | | 2 cups peeled, cubed potatoes |
| - | | 2 cups tomatoes, peeled and chopped |
| - | | 2 cups sweet corn |
| - | | 2 cups sliced carrots |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon ground thyme |
| - | | 1/2 teaspoon celery seed |
| - | | 2 tablespoons Cornstarch |
| - | | 1/4 cup water |
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