Ingredients:
3 Cups water
2 Cups tomato juice
2 Cups vegetable stock
2 large onions
1/2 green pepper
3 celery stalks
1/2 lb. carrots
1 can diced tomatoes
2 Cups cabbage, shredded
1/8 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Directions:
Put the water, tomato juice and stock in a large pot and heat using medium heat until the mixture is simmering. Roughly chop the onions, pepper, celery and carrots. Add these vegetables and all of the other ingredients to the pot, simmering for about 20 minutes or until the vegetables are cooked through. Serves 8.