2 (20 ounce) cans tomato sauce
1 (16 ounce) can vegan vegetable juice
2 large heads green cabbage, chopped
salt, to taste
1. In a very large pot, combine all ingredients.
2. Slow cook over at least a 4 hour period. Contents will cook down.
3. The slower and longer this cooks, the better the flavor is. This can also be slow cooked in a crockpot over night.
This is a great soup, or mom used to put it over mashed potatoes when I was a little girl. Loaded with Vitamin C, this soup is great in the winter to help fight the cold and flu season.