Put water, Clamato juice, carrots, peppers, celery, potatoes, beets and a teaspoon of salt in a large stockpot. Cook over high heat and bring to a boil. Once boiling, reduce heat to medium.
Melt the butter in a separate skillet on medium heat, and saute the onions until they are translucent and tender.
Drain tomato juice from the canned tomatoes, and dump the juice in the pot of soup, and the tomatoes into the skillet. Simmer on medium-low for about 15 minutes.
Add cabbage to the skillet and continue to simmer until tender.
Add the tomato/cabbage mix into the soup pot. Continue to cook for 15 more minutes. Add more salt and pepper to taste.