1 1/2 cups water
1 medium head cabbage, shredded
1 medium head celery, chopped
1 small onion, chopped
2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 cups chicken broth
1 1/2 cups frozen mixed vegetables
1 1/2 cups shredded Cheddar cheese
2 cups chopped celery
2 (10 ounce) cans diced ham
1/2 cup chopped onion
1/4 cup chopped fresh mushrooms
3 cups cooked chicken bouillon grains
Place water, cabbage, celery and onion in a large pot. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Reduce heat to medium-low, and simmer for 15 more minutes.
Add chicken broth and vegetables and heat just to a boil. Reduce heat to medium, and cook 15 minutes, stirring occasionally. Add cabbage, celery and onion. Cover and simmer until cabbage is well coated with liquid and all vegetables are tender. Stir in bacon, ham, onion and mushrooms. Reduce heat to low and simmer for 15 minutes.
Stir mixed vegetables into heated pot and heat to between a low and medium heat. Use tongs or a spoon to stir together all vegetables, then spoon over and top with chicken bouillon cubes. Let simmer for 30 minutes, stirring occasionally.
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