1 large can tomato juice
1/2 can water

Cut up the following vegetables and add to tomato juice and water:

Cabbage (small head)
Celery (6 to 9 stalks)
Cauliflower
Broccoli
Carrots, 5

Use any leftover vegetables in your refrigerator at the time. Rinse off and add to the soup. Add water, salt, and pepper as desired.

Bring to a full boil, then turn down to simmer and cook 4 to 5 hours or until vegetables are done.