1 sm. head cabbage, coarsely shredded
1 c. carrots, 1/2 inch cut
2 lg. onions, sliced
4 c. water
1/2 c. celery
1 tsp. pepper
1/2 tsp. salt
1 lb. sliced cooked ham or beef
1 (16 oz.) can tomatoes
1 (10 1/2 oz.) can tomato soup

Boil cabbage in water until soft. Add carrots with the cabbage while boiling. Pour off water from cabbage and carrots.

Place tomatoes, tomato soup, onions and celery in pan and heat to boiling. Reduce heat to simmer; cook about 15 minutes until onions and celery are tender.

Pour sauce on drained cabbage; stir. Add sliced cooked beef or ham; heat until hot. Serve hot. Makes 9 cups soup. Season with pepper. Add water if too thick.