Vegetable Soup

Recipe courtesy of Billie S. gonano

Note: This soup freezes well.

  • 4.0 cups water
  • 0.5 teaspoon salt, to taste
  • 1.0 medium potato, diced
  • 1.0 large carrot, thinly sliced
  • 0.33 cup pasta, small, uncooked
  • 2.0 14.5 ounce cans tomatoes, cut into small pieces
  • 2.0 cans beef soup, with vegetables and barley
  • 1.0 pound ground beef, browned and crumbled into small pieces
  • 1.0 cup cabbage, shredded
  • 1.0 8.5 ounce can sweet peas, small

Bring water, salt, potato, carrot, onion and celery to a rolling boil. Add pasta and cook according to the package directions. While pasta is cooking, heat tomatoes and beef soup in the microwave. If heated on the stove, add a little water. When pasta is done, add tomato and soup mixture to it. Stir, then add beef, shredded cabbage and peas. Salt to taste, and cook for 10 minutes.