Vegetable Soup

 

4 cups water
1/2 to 1 teaspoon salt, to taste
1 medium potato, diced
1 large carrot, thinly sliced
1/3 cup small pasta, uncooked
2 14.5-ounce cans tomatoes, cut into small pieces
2 cans beef soup with vegetables and barley
1 pound ground beef, browned and crumbled into small pieces
1 cup shredded cabbage
1 8.5-ounce can small sweet peas

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.

Note: This soup freezes well.

-Recipe courtesy of Billie S. Gonano