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Vegetable Soup

Chop finely sufficient onion, carrot and celery in equal proportions to fill five breakfast cups, also one teacupful each of turnip, cabbage and parsnip. The cabbage, parsnip and onion should have been partially boiled for five minutes and then well drained. Put all the vegetables into a saucepan, pour in one quart of stock and one quart of boiling water and boil gently until tender; then put in with them one breakfast cupful of tomatoes, one tablespoonful of chopped parsley, one teaspoonful each of salt and sugar and one-half teaspoonful of pepper. Turn the soup into a tureen and serve.