1 qt. clear broth
1 c. peas
1 c. carrots
1/4 c. chopped onion
1 c. cabbage, shredded
4 stalks diced celery
1 c. tomato juice
1/2 tsp. salt
Pepper to taste

Prepare vegetables and add to broth. Boil together until vegetables are just tender (about 1/2 hour). Season to taste.

EXCHANGE: 1 serving = 1 vegetable

YIELD: 2 quarts (5 servings)