Vegetable Bean Soup

2 tablespoons vegetable oil
1 pound cabbage, chopped
2 medium carrots
1 small onion, chopped
2 (20 ounce) cans kidney beans
3 3/4 cups water
3/4 teaspoon salt
3/4 teaspoon Worcestershire sauce
2 beef bouillon cubes

In 4-quart pan, cook cabbage, carrots and onion in oil until tender. Add beans with liquid, water, salt, Worcestershire sauce and bouillon to vegetables. Heat to boiling. Reduce heat to simmer for 10 minutes.