In a large pot over medium heat, brown the ground beef with the chopped onion until the meat is no longer pink.

Drain off the excess fat from the meat and onion mixture.

Add the diced potatoes, chopped celery, chopped carrots, and shredded cabbage to the pot with the meat. Cook for 5-10 minutes to slightly soften the vegetables.

Pour in the tomato juice (or V8) and sprinkle the onion soup mix over the contents of the pot.

Allow the soup to simmer, uncovered or partially covered, for 1 hour until the vegetables are tender and flavors have melded together.

Taste and adjust seasoning with salt and pepper as needed before serving.