1 c. celery, finely diced (include leaves & stalks)
1/2 c. carrots, finely diced
1/2 c. onions, diced
2 c. finely shredded cabbage
1 c. tomato juice
1 c. shredded canned beets
1/2 tsp. sugar
Onion broth
Bay leaf
Black pepper
Salt & pepper to taste

Cover celery, carrots and onions with boiling water (about 1 1/2 cups). Cook covered for 30 minutes. Add cabbage, tomato juice, onion broth, bay leaf, black pepper and beets. Cook 30 to 45 minutes more. Add sugar and salt to taste. Stir and serve. Let soup cool uncovered or with cover partly off. Cover and refrigerate. It will last for days. If soup gets thick, stir in hot water and onion broth. Serves 4.