Vegetarian Vegetable Soup

• 1 medium onion, chopped
• 1/4 medium green pepper, chopped
• 1/2 small head cabbage, chopped
• 1/4 c. whole kernel corn
• 2 small carrots, chopped
• 1 1/2 stalks celery, chopped fine
• 2 medium potatoes, chunked
• 3 c. water
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 tsp. marjoram
• pinch of sugar
• 1 c. cooked pinto beans or other
• 3 c. V-8 juice
• 1 (15 oz.) can tomatoes
• 1/4 (7 oz.) box elbow macaroni or spaghetti
• 1/2 c. green peas

1. Cook onion, green pepper, cabbage, corn, carrots and celery until partially tender in about 3 cups water or in just enough to cover.
2. Simmer about 15 minutes or longer.
3. Add potatoes; cook about 15 minutes.
4. Add spice, salt, sugar, black pepper, beans, V-8 juice and can of tomatoes plus about 2 1/2 cans water.
5. Simmer on low heat for about 1 1/2 hours, then add macaroni and peas; cook about 45 minutes, or until macaroni is just tender.

onion, green pepper, head cabbage, whole kernel corn, carrots, stalks celery, potatoes, water, salt, black pepper, marjoram, sugar, pinto beans, tomatoes, elbow macaroni, green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245847 (may not work)