Ruffage Vegetable Soup
   - Richard Simmons

1-24oz. can Tomato Juice           
1 onion, chopped
1 tsp. pepper
1 tsp. Oregano                      
Shredded Cabbage
Chopped Celery - 2-3 stalks
2-3 chopped Carrots
Cubed tomato                       
Chopped Zucchine
Chopped Bell Pepper
Sliced Mushrooms
Chopped Cauliflower                 
Chopped Broccoli
Salt  to taste

You will need a total of 4 cups of any vegetables you 
choose to use.

In a large pot, bring the first 4 ingredients to a boil. 
Then, throw in the 4 cups of the vegetables mix.
Cover, and simmer until the vegetables are cooked
but still a little crunchie.  This soup freezes well.