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Vegetable Bouillon

2 cups sliced tomatoes 2 2/3 cups sliced carrots 2/3 cup sliced turnips 1/2 cup dried peas 1 teaspoon salt 3 quarts water Soak the dried peas over night. Then put to cook in cold water, letting it come slowly to the boiling point. Simmer for four hours or until the peas are thoroughly softened. Pare, and slice the turnips and carrots, and add to the peas about one hour and a half before they have finished cooking. Pare the potatoes, and slice, and add them to the peas and other ingredients a half hour before the are finished cooking. When all are tender, drain off the liquid, which should equal one quart in quantity. If there is not this quantity, add sufficient water to make one quart. If desired, one tablespoon Japanese sauce or Soy may be added. To each serving add a tablespoon small string beans cut into short lengths.