Vegetable Soup

1 peck tomatoes
10 onions
2 quarts corn
2 quarts Lima beans
2 bunches celery
5 quarts water
1 large head cabbage, shredded
2 cups carrots, diced or ground
3 red bell peppers, chopped
2 green bell pepper, chopped
1 cup salt
1 teaspoon pepper

Cook beans separately; when almost soft, add carrots and celery. Cook 10 minutes and add other vegetables and seasonings. Cook slowly until all vegetables are tender. Place in sterilized jars and seal.