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PdfThin slice about half a head of cabbage.
In large pot heat up a couple of tablespoons of olive oil. Sweat/saute the cabbage in the olive oil. When cabbage has softened, you can add a chopped medium onion and a minced celery stalk or two. Mince 3-4 garlic cloves (or more). Soften these aromatics.
Then add two big bottles of regular V8. This is the base of the soup.
From here you can add several different vegetables: a russet potato or two, some red potatoes for contrasting textures, a carrot or two, a couple of parsnips sliced thin, a couple of small to medium turnips, a rutabaga. Basically the variety of veggies is up to you.
I’d stick with a single medium to large onion, though. Otherwise it can be overpowering.
Cook the soup to soften, season with salt and pepper to taste. Add water to thin or extend the soup.
I cook a pound of beans, drain them and add them to the soup when it is finished.
Towards the end or later when I reheat it, I will add softer veggies like zucchini, yellow squash, and thin green beans.
It keeps pretty well and you can freeze extra. Great with homemade bread.