1 can (46 oz.) of vegetable (or tomato) juice
4 cups water
1 medium head green cabbage, finely chopped
1 medium onion, sliced
6 or 7 carrots, sliced (about 2 cups)
3 medium stalks celery
3 tblsp instant beef or chicken bouillon
Preparation Instructions:
Heat all ingredients to boiling; reduce heat. Cover and simmer 1 hour.
Yield: 16 servings (about 1 cup each)
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