Country Vegetable Soup

• 2 quarts water
• 2 cans (10-1/2 ounces each) condensed French onion soup, undiluted
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cups chopped zucchini
• 1 cup diced carrots
• 1 cup sliced celery
• 1 cup diced peeled potato
• 1/2 cup chopped fresh parsley
• 1 garlic clove, minced
• 1 teaspoon beef bouillon granules
• 1 bay leaf
• 1/2 teaspoon each dried basil, thyme and marjoram
• 1/4 teaspoon pepper
• 8 bacon strips, cooked and crumbled
• 2 cups broken uncooked wide egg noodles
• 2 cans (15 ounces each) butter beans, rinsed and drained
• 1/4 cup grated Parmesan cheese
• 4 cups cubed cooked roast beef, optional

1. In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.

water, onion soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, beef bouillon granules, bay leaf, basil, pepper, bacon, egg noodles, butter beans, parmesan cheese, beef

Taken from www.tasteofhome.com/recipes/country-vegetable-soup/ (may not work)