Hearty Vegetable Soup

• 2 Tbsp. oil
• 1 medium onion, sliced thin
• 2 celery stalks, chopped
• 1 garlic clove, minced
• 4 chicken or vegetarian bouillon cubes
• 8 c. water
• 1 (1 lb. 12 oz.) can tomatoes (undrained)
• 4 carrots, chopped
• 2 c. small cauliflowerets
• 1 (10 oz.) pack frozen lima beans
• 1/2 tsp. dried marjoram leaves
• 1/2 tsp. dried thyme leaves
• 1/8 tsp. pepper
• 1 c. ditalini-tubettini macaroni
• 2 Tbsp. chopped parsley

1. In 5-quart kettle on medium heat, heat oil.
2. Add onion, celery and garlic; saute for 2 minutes or until tender.
3. Stir in bouillon cubes, water and tomatoes with liquid, crushing tomatoes into little pieces.
4. Over high heat, add carrots, cauliflowerets, lima beans, marjoram, thyme and pepper.
5. Return to boiling, reduce heat and simmer uncovered for 15 minutes longer.
6. Add parsley, if desired.

oil, onion, celery stalks, garlic, chicken, water, tomatoes, carrots, cauliflowerets, beans, marjoram leaves, thyme, pepper, ditalinitubettini macaroni, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=254517 (may not work)