2 (12 oz.) cans of V-8 juice
2 c. of water
1 sm. head cabbage, finely chopped
1 med. onion, chopped
3 carrots, thinly sliced
3 stalks celery, chopped
1 pkg. peas
1 pkg. corn
1 pkg. green beans
2 cubes of bouillon (beef or chicken)

Bring water and V-8 juice to a rolling boil. Reduce heat to simmer and add raw vegetables to stock. Simmer 20 minutes. Add remaining ingredients. Simmer 30 to 40 minutes, stirring occasionally.

For variety, try adding elbow macaroni or rice to the soup.