Veggie Soup

1 head green cabbage, cut into 1 inch pieces
1 medium onion, peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, sliced
4 turnips, peeled and cut into cubes
2 zucchini, peeled and cut into cubes
32 ounces beef stock or chicken stock, or 16 ounces tomato juice and 16 ounces water
Direction:
Combine all ingredients in a stock pot and bring to a boil. Add water, if needed, to cover all vegetables. Reduce heat to a moderate simmer and cover. Cook about 1 hour, or until all vegetables are tender.

Enjoy!