12 oz. can V-8 juice
4 ribs celery in 2 inch pieces
2 cans (14 oz. each) sliced style stewed tomatoes, undrained
2 cans (14 oz. each) clear beef broth
1 broth can water
3/4 lb. ham steak in bits
1 onion, size of a lemon, diced sm.
1/4 of a 2 1/2 lb. head of cabbage, diced with core & touch leaves removed
1 env. onion soup mix
1 tsp. dry minced parsley
Generous dash of pepper
Salt if desired to taste

Put V-8 and celery into a blender, high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once, turn to a gentle simmer and let it simmer covered for 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year.