Vegetable Soup - cooking recipe

Ingredients

1 (46 oz.) can tomato juice
46 oz. water
6 envelopes beef bouillon
2 c. shredded cabbage
1 c. green beans
4 carrots, peeled and chunked
1 onion, finely chopped
salt and pepper to taste

Preparation

Put everything in large pot.
Cover and cook until vegetables are tender.
Season to taste. Longer you cook it, the better it is.