Hearty Vegetable Soup

Servings: 12
Ingredients:

2 tb Salad oil
1 md Onion, thinly sliced
2    Celery satalk, cut in
-1/4-inch diagonal slices
1    Clove garlic, minced
4    Bouillon cubes (chicken or
-vegetarian)
8 c  Water
1 cn Tomatoes, undrained (1 Lb,
-12 oz)
4    Carrots, pared, cut in
-1/4-inch diagonal slices
2 c  Small cauliflower flowerets
1 pk Frozen lima beans (10 oz)
1/2 ts Dried marjoram leaves,
-crushed
1/2 ts Dried thyme leaves, crushed
1/8 ts Pepper
1 c  Ditalini or tubettini
-macaroni
2 tb Fresh parsley, chopped
-(optional)

Heat oil over medium heat in 5-quart Dutch oven or kettle. Add onion,
celery, and garlic; saute for 2 minutes until onion is limp. Stir in
bouillon cubes, water and tomatoes with their liquid, crushing tomatoes
into small pieces. Bring to a boil over high heat; add remaining
vegetables, marjoram, thyme, and pepper. Return to boiling, then reduce
heat to low; simmer, uncovered, for 15 minutes. Add macaroni to soup;
cook, covered, for 15 minutes longer. Serve in warmed bowls. Sprinkle with
chopped parsley.

Makes 12 (1-cup) servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.