2 (12 oz.) cans vegetable juice cocktail
2 c. water
1 med. onion, sliced
1 sm. head green cabbage (about 1 lb. finely chopped)
2 or 3 carrots, sliced (about 1 c.)
1/2 c. chopped celery
2 c. beef broth
1/2 - 1 lb. Italian sausage, optional

If using sausage, saute sausage in pot until cooked. Reserve sausage until 20 minutes before the soup is done. Drain sausage and discard fat. Saute carrots, celery and onion a little, then add the cabbage and liquids. Heat to boiling; reduce heat. Cover and simmer about 1 hour until cabbage is tender.