2 c. sliced carrots
2 c. water
2 sliced squash
1 lg. onion, chopped
Black pepper to taste
1 (46 oz.) can V-8 juice
1 cabbage, cut into bite size
1 tsp. salt or to taste

Other vegetables may be added such as green beans, English peas, broccoli, celery or garlic.

Cook carrots in 2 cups of water until they begin to be slightly tender. Add the other vegetables and spices and V-8 juice. Cook until cabbage is just tender. Season to taste. This make a huge pot of soup. Keeps well in refrigerator and may be frozen.