Tomato Vegetable Soup

• 1 (28 ounce) can diced tomatoes, undrained
• 3 (14 1/2 ounce) cans chicken broth
• 2 cups water
• 2 medium carrots, chopped
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 red potatoes, diced
• 1 cup green beans, 1 inch pieces
• 1 cup frozen baby peas
• 1 cup frozen baby lima bean
• 1 -2 garlic clove, minced
• 12 teaspoon salt (to taste)
• 12 teaspoon dried marjoram
• 12 teaspoon dried thyme
• 14 cup alphabet pasta or 14 cup mini bow tie pasta

1. In a large saucepan over med-high heat, combine the tomatoes and their juice, the broth, and the water; bring to a boil.
2. Add all the vegetables, the garlic, salt, marjoram, and thyme; return to a boil.
3. Decrease heat and simmer for 40 minutes, until the vegetables are tender.
4. Add alphabet pasta and cook for 5 minutes; taste and adjust seasoning.
5. Serve immediately.

tomatoes, chicken broth, water, carrots, yellow onion, stalks celery, red potatoes, green beans, frozen baby peas, frozen baby lima bean, garlic, salt, marjoram, thyme, alphabet pasta

Taken from www.food.com/recipe/tomato-vegetable-soup-466774 (may not work)