Mother Hubbard'S Soup

• 2 (16 ounce) cans vegetables (At least two of the following - the more the merrier - beans - any kind; corn - whole kernel, NOT cr)
• 1/4 1/4 lb sausage (including hot dogs or canned sausages) or 1/4 lb bacon (or a combination of two or more, cut into bite-sized pieces)
• 1 (16 ounce) can tomato sauce (or tomato soup, tomato puree or juice, pizza sauce, pasta sauce)
• 1/4 lb pasta (more or less, any kind you have on hand, If spaghetti, break into one-inch pieces)
• 2 cans broth (beef, chicken, vegetable, or 1 can broth and 1 can water or 1 qt water)
• Seasoning
• garlic salt or minced garlic
• italian seasoning (or chili powder and cumin, to taste)
• salt and pepper
• Optional raw vegetables
• sliced zucchini or summer squash (optional)
• chopped bell pepper (optional)
• onion (optional)

1. Amounts aren't critical.
2. Avoid broccoli and cauliflower; they're too strong-tasting.
3. Save them for a soup all their own.
4. Cook pasta in either water or broth.
5. If you are using only water, drain.
6. DO NOT drain if you use broth.
7. Any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
8. Add pre-cooked vegetables, meat and tomato sauce.
9. If not"soupy" enough, add more broth or water.
10. Add seasonings and salt and pepper to taste.
11. If you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
12. Simmer about 15 minutes.

vegetables, sausage, tomato sauce, pasta, beef, garlic salt, italian seasoning, salt, vegetables, zucchini, bell pepper, onion

Taken from www.food.com/recipe/mother-hubbards-soup-53346 (may not work)