8 cups beef stock
2 cups chicken stock
1 teaspoon salt
1 teaspoon black pepper
1 bay leaf
1/2 cup potatoes, peeled and diced (I use a lot more potatoes)
1/4 cup corn
3/4 cup green beans
3/4 cup peas
1/2 cup carrots, diced
1/3 cup celery, diced
3/4 cup cabbage, diced (I use onion powder)
2 tablespoons onions, diced
2 cups tomatoes, peeled, seeded and diced (I use canned diced tomatoes and puree them in the food processor)

Heat beef and chicken stocks with the salt, pepper and bay leaf. Bring to a boil. Reduce heat and add the potatoes, carrots, cabbage, celery and onions. Cover and simmer until vegetables are tender. Add corn, green beans, peas and tomatoes and continue simmering for 30 minutes. You may want to adjust the amount of vegetables according to your tastes. I usually end up adding a little more of each vegetable.