Lo-Cal Vegetable Soup - cooking recipe

Ingredients

2 carrots, peeled
2 large celery stalks (including leaves), each cut crosswise in thirds
1 medium onion, halved
1/4 small head cabbage, cut in wedges
2 c. (1 lb. can) tomato juice
2 c. water
2 Tbsp. instant beef bouillon granules
1/2 tsp. each: oregano, thyme, basil

Preparation

Slice carrots and celery together. Then slice onion and cabbage. Place in a 3-quart saucepan.