Oriental Vegetable Soup

6 cups water
1 large onion, diced
2 rib celery, chopped
1/4 head cabbage, chopped
1/2 head bok choy, chopped
2 cups broccoli florets
1/4 head cauliflower, chopped
2 medium zucchini, diced
1 large potatoe, diced
2 large carrots, cut in match stick
2 cups bean sprouts
8 oz mushrooms, sliced
1/2 lb frozen peas
2 TB beef bouillon
1/2 tsp Spice unter Zip or red chli peppers

Combine everything but peas in large stock pot. Cook until vegetables are tender. Add frozen peas just prior to serving.