Hauser Broth

• 1 cup finely shredded celery, leaves and all
• 1 cup finely shredded carrots
• 1/2 cup shredded spinach
• 1 tablespoon shredded parsley
• 1 quart water
• 1 cup tomato juice
• 1 teaspoon vegetable salt
• Brown sugar or honey

1. Put all the shredded vegetables into the quart of water, cover and cook slowly for about 25 minutes; then add the tomato juice, vegetable salt and a pinch of brown sugar or honey.
2. Let cook a few more minutes.
3. Strain and serve.

celery, carrots, shredded spinach, parsley, water, tomato juice, vegetable salt, brown sugar

Taken from cooking.nytimes.com/recipes/7365 (may not work)