2 lg. onions
2 big pans
1 head cabbage
1 bag carrots
1 bag celery
1 can tomato juice (add at the cooking)
2 cans whole tomatoes
2 cans whole kernel corn
2 cans green beans
Sprinkling sweet basil
Salt & pepper
2 bay leaves (remove after 5 minutes)

Fill pans with 2/3 in water. Add carrots and all other ingredients into the 2 pans when adding can goods. Add 1/2 of water from cans. this will keep in refrigerator 1-2 weeks or can be frozen.