Vegetable Lunch Stew

Ingredients:
- 5 large potatoes, cut into bite size cubes
- 4 large carrots, coined
- 3 stalks celery, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 12 head cabbage, cut into bite size pieces
- 2 (14 1/2 ounce) cans chicken broth
- 2 (14 1/2 ounce) cans water
- 14 teaspoon black pepper
- 1 teaspoon dill weed
- 2 tablespoons olive oil

Directions:
- Saute the onion and garlic in olive oil, until tender.
- Add minced garlic and saute a little longer.
- Add the rest of the ingredients.
- Bring to a boil and then reduce to medium heat and cook until potatoes are tender, about 25 minutes.