Saute meat, onion and garlic in pam. Cover with 1/2 the V-8 and 1/2 the beef broth. Add salt, pepper and bay leaf. Simmer for 2 hours. Remove beef with slotted spoon and cool on plate. Do not discard drippings from beef. Add remaining liquid to beef stock in large dutch oven. Add more salt. Chop the celery and put remaining ingredients through food mill. Cabbage can also be chopped fine with pampered chef chopper. Add more salt to taste after veggies cook in the pot. Bring soup to a boil, partly covered. Cover and simmer 3 or 4 hours. Serve with saltine crackers.
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 15 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12mg||4 %|
|Sodium 414.3mg||14 %|
|Potassium 1282.3mg||34 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 29.6g|
|Protein 11g||16 %|
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Calories per serving: 197
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