1 lg. can tomato juice (46 oz.)
8 beef bouillon cubes
1 head cabbage (shredded)
1 lg. can mushrooms (or use fresh)
2 tbsp. onion flakes (or use fresh)
1 tsp. garlic powder
3 celery stalks (sliced)
1/2 green pepper (diced)
1 tsp. oregano

Pour half can of tomato juice into pot. Add remaining ingredients. Bring to a boil and simmer for 2 hours, adding remaining tomato juice as soup cooks down. You may need to add more tomato juice than stated.