Simple but Hearty Vegetarian Vegetable Soup

• 24 ounces tomato puree
• 4 cups water
• 4 vegetable bouillon cubes
• 1 large potato, peeled and cut into chunks
• 1 large turnip, peeled and cut into chunks
• 10 -15 baby carrots, cut crosswise into disks (raw)
• 1 large sweet onion, chopped
• 6 ounces le seuer peas
• 16 ounces kidney beans or 16 ounces lima beans
• 16 ounces green beans
• 12 ounces frozen corn
• 2 ounces cooked macaroni
• salt, Pepper and Italian Seasoning to taste

1. Combine all ingredients except for seasonings and macaroni and bring to a boil.
2. Lower heat and cook over low-medium heat (not-quite-to-barely simmering) for 3 hours.
3. (If you like it "soupy" like me, you may need to add a little more water along the way if it seems to be cooking down too much.
4. If you like it "stewy", you probably won't need it.)
5. About halfway through cooking, add the salt, pepper and Italian Seasoning.
6. Cook the macaroni separately and just add it in near the end.

tomato puree, water, vegetable bouillon cubes, potato, carrots, sweet onion, seuer peas, kidney beans, green beans, corn, macaroni, salt

Taken from www.food.com/recipe/simple-but-hearty-vegetarian-vegetable-soup-395826 (may not work)