Vegetable Soup Recipe

I learned how to make this soup at a Relief Society function back in College. It is a favorite! I also made it for the last Progressive Dinner, for those who might have tasted it.

Minestrone Soup

28 oz. tomatoes (diced or stewed)
5 Cups Water
3 Carrots (sliced/chopped)
1 onion
2 celery stalks (optional)
16 oz Tomato Sauce
2 Cups Beef Broth
1 Tbsp Parsley
1//2 tsp Basil
1 tsp Oregano
1/2 tsp garlic powder
1/4 tsp pepper

Bring all these ingredients to a boil. Cook about 10 minutes, covered so all the water doesn't evaporate.

Add:
1 can or 15 oz Green Beans
Up to 2 cans or 30 oz other beans, I have used great northern and red; sometimes just white.

Bring back to a boil and add
1 cup pasta

Cook until Pasta is done.

Notes: You may substitue different vegetables or add some potatoes instead of all the beans, if desired. You can also add cooked ground beef plus 1 cup water if you like it meaty.