Ham Steak Cabbage Soup

12 oz Can V-8 juice
1 md Onion, diced
4 Stalks celery in 2" pieces
1 Env onion soup mix
2 14 oz. cans sliced stewed tomatoes, undrained
1 ts Dry minced parsley
1/4 Of 2 1/2 lb. head of cabbage, diced
2 cn Clear beef broth
Generous dash of pepper
1 Broth can water
Salt, if desired, to taste
3/4 lb Ham steak, in bits

Put V-8 and celery into a blender, high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once, turn to a gentle simmer and let it simmer covered for 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year.

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