Meanwhile, skim some of the fat out of the water. Cut meat into a little larger than bite-sized pieces; return to water and add one can of tomato juice.

Cook for about 1-1/2 hours. Add carrots, potatoes and onions. Cook until vegetables are almost tender, then add corn, green beans, the other can of tomato juice and the cabbage. Cook until cabbage is tender but still somewhat firm. Add salt and pepper to taste.

Submitted by: Travis Bardsley