Cook 4 stalks of celery cut in bite-size pieces (use some of the celery leaves) with 3 large carrots also sliced in 2 cups of water until carrots are done.

Do not throw off water.

Add: 1 can (6 oz.) V-8 juice (spicy-hot) 1 c. tomato juice 3 beef bouillon cubes or to taste or 3 tsp. of no salt bouillon 3 lg. onions, chopped up (or 3 tbsp. minced onion) 1/4 tsp. celery salt Pinch of garlic powder Pinch of black pepper 1 tbsp. parsley flakes

Bring all to a boil.

Add: 2 tbsp. sugar (or to taste)

Taste the soup before adding cabbage. You may have to add another bouillon cube and a little more butter and sugar to satisfy your own taste.

Add 1 head of cabbage (medium size head) cut into 1 inch pieces. Add to soup mixture and simmer for 20 minutes. I freeze this soup in 1 quart plastic containers. If you want diet soup - do not add butter or sugar!