1 (48 oz.) can tomato juice
1 (10 oz.) can beef consomme
2 lg. onions, diced
1 lg. head cabbage, cut in strips
1 bunch clean fresh parsley
1 lg. can stewed tomatoes
2 c. celery, chopped fine
1 lg. carrot, finely diced
2 lg. potatoes, diced
2 c. zucchini or any squash

Vegetables may be added or subtracted to taste. The soup can be made salt free with the appropriate juice and the deletion of canned beef broth. This is a thick soup. Cut it with more juice or water. Vary it with flavored tomato or use V-8 Juice. Simmer 15-20 minutes until vegetables are crisply cooked. Can be frozen.