• 46 oz. can tomato juice
• 3 cups water
• 6 beef bouillon cubes
• 2 medium onions, chopped
• 3 stalks celery, chopped
• 4 carrots, sliced
• 1/2 head cabbage, chopped
• 1/4 teaspoon thyme
• 2 bay leaves (optional)

Mix all ingredients in 5 quart dutch oven or saucepan and cook 1 1/2 hours on top of stove.  Bring to a boil, then turn to low to simmer.  Don’t season with salt and pepper until done, then taste and season if desired.  If use bay leaves, remove before serving.  Makes 10 (1 cup) servings.