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Cabbage Soup

12 oz. V-8 juice
4 ribs celery, cut in 2 inch pieces
2 (14 oz.) cans sliced style stewed tomatoes, undrained
2 (14 oz.) cans clear beef broth
1 broth can of water
3/4 lb. ham steak in bits (optional)
1 onion, size of a lemon, diced small
1/4 of a 2 1/2 lb. head of cabbage, diced with core and tough leaves removed
1 tsp. dry minced parsley
1 envelope onion soup mix
Generous dash of pepper
Salt, if desired, to taste


Put V-8 juice and celery into a blender on high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once turn to a gentle simmer and let it simmer covered 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year.


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