Ginger's Soul Comfort Soup (Vegetable-Beef)

• 6 cups water
• 2 beef bouillon cubes, mixed into
• 2 cups water
• 1 (28 ounce) can diced tomatoes, undrained
• 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 2 -3 lbs ground chuck or 2 -3 lbs other ground beef, browned drained and crumbled
• 1 (15 ounce) can cut green beans, drained
• 1 (15 ounce) can baby lima beans, drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can sweet peas, drained
• 5 medium carrots, sliced 1/4 inch thick
• 2 large onions, chopped
• 2 -3 baking potatoes, cut into 2 inch cubes
• 2 -4 ounces dry spaghetti noodles
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley flakes
• 1 tablespoon salt, to taste
• 12 teaspoon black pepper, to taste

1. Bring 6 cups water to boil.
2. Add sliced carrots, boil over medium heat until carrots can be penetrated with fork.
3. Add tomato sauce, tomato paste, diced tomatoes, green beans, sweet peas, baby lima beans, corn, onions, potatoes and ground beef and boullion water.
4. Add onion powder, garlic powder, parsley flakes and black pepper.
5. Mix all together well.
6. Simmer on medium-low heat for 2 hours.
7. Break spaghetti noodles in half and add to soup.
8. Mix in well, noodles will absorb soup juices, so you may need to add a little water as the noodles cook to compensate.
9. Continue simmering over medium-low heat until noodles are tender, or ready to serve.
10. Serve with saltine or butter crackers, and a green salad if you desire.

water, beef bouillon cubes, water, tomatoes, tomato sauce, tomato paste, ground chuck, green beans, baby lima beans, whole kernel corn, sweet peas, carrots, onions, potatoes, onion powder, garlic, parsley flakes, salt, black pepper

Taken from www.food.com/recipe/gingers-soul-comfort-soup-vegetable-beef-29046 (may not work)