Cabbage Soup - cooking recipe

Ingredients

1 large can tomato juice or V-8 juice (32 oz. size)
32 oz. can water
2 Tbsp. beef bouillon (2 cubes)
2 Tbsp. chicken bouillon (2 cubes)
2 Tbsp. parsley flakes
2 Tbsp. minced onion
2 Tbsp. dehydrated green bell pepper
1 tsp. Sweet 'N Low
1/2 tsp. garlic salt or powder
1 head cabbage, shredded

Preparation

Boil first 9 ingredients together slowly for about 1 hour. Then add shredded cabbage and continue cooking for 1/2 hour or so.