Vegetable Soup

Kate Jepsen

This recipe is very versatile and customizable, depending on what veggies you prefer or have on hand— a great way to clean out your fridge or pantry or use up your garden harvest.

• 3 cans chicken broth
• 1 (46 oz.) bottle spicy V-8 juice
• Salt and pepper to taste
• 1 Tbsp. Italian seasoning
• 2 bay leaves
• 2 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• Chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped zucchini
• 1 cup chopped summer squash
• 1 can kidney beans, drained and rinsed
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 cup frozen peas
• 1 cup frozen pearl onions
• 2 cans stewed or diced tomatoes

• 1 lb. hamburger, browned
• 1 cup elbow macaroni noodles or alphabet pasta
• Grated Parmesan cheese

1. Mix all ingredients (except macaroni, hamburger, and cheese) in a large pot and simmer until vegetables are tender.
2. Add macaroni and browned hamburger.
3. Soup is ready when macaroni is tender.
4. Serve with grated Parmesan.