2 tbsp. margarine
1/4 cup onions, chopped
1/4 cup Baguio beans, sliced thinly
1/4 cup carrots, diced
1/4 cup cabbage, cut into strips
1/4 cup pechay, cut into strips
1/4 cup celery, chopped
6 cups soup stock
salt, pepper, vetsin to taste

Melt margarine in saucepan. Saute onions and rest of vegetables. Add soup stock and simmer until vegetables are cooked. Season to taste. Serve hot.