Potatoes [picture] potatoes 100 grams of grams of food

Carrots [picture] carrots 100 grams of grams of food

Cabbage [picture] cabbage 60 grams of grams of food

Tomatoes [picture] tomatoes 100 grams of grams of food

Corn [picture] corn half of the grams of food

Tomatoes Salsa 2 tablespoons

Salt to taste

Corn oil 30 grams

Recipe Directions:

Vegetable Soup Directions 11. Wash the tomatoes and cabbage, wash the potatoes and carrots and peel them, and cut the corn into slices (forgive me for not taking pictures of the cabbage)

Vegetable Soup Directions 22. Then cut the five vegetables into hobnailed chunks or pieces respectively

Vegetable soup recipe illustration 33. Pour corn oil in the pot, heat it, then add the potato pieces, fry on low heat for 2 minutes (potatoes are not easy to cook, fry them first)

Vegetable soup recipe illustration 44. Then add the cabbage, stir-fry until the cabbage softens, then add the cut carrots

Vegetable soup recipe illustration 55. Finally, add the corn and tomatoes, squeeze 2 spoons Tomato sauce, stir-fry 1 minute can turn off the fire

Vegetable soup recipe illustrations 66. Pour into a small saucepan, add about 2000 grams of broth stew until soft (with chopsticks inserted carrots to see if soft rotten)

Vegetable soup recipe illustrations 77. Finally add salt, mix well and can be eaten

Vegetable soup recipe illustrations 88.