What you need:

  • 4 c water
  • 14.5 oz can stewed tomatoes
  • 4 beef bouillon cubes
  • 8 oz can green beans, drained
  • 1/2 c onion, chopped
  • 8 oz can corn, drained
  • 8 oz can carrots, drained
  • 1/2 c celery, chopped
  • 1/2 c elbow macaroni
  • 1/2 t dried basil
  • 2 T olive oil

What you do:

  • Heat olive oil in a medium skillet.  Add onion and celery and cook
    until tender; set aside.  In a 4 quart saucepan, bring 4 c water to
    boil.  Add bouillon and heat until cubes are dissolved.  Add
    remaining ingredients including celery and onion.  Simmer,
    covered, for 15 minutes.
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Vegetable Soup
Easy Breezy Recipes