Country Vegetable Soup

Name: Country Vegetable Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 18-20 servings (5 quarts).
Ingredients: 2 quarts water; 2 cans (10-1/2 ounces each) condensed French onion soup, undiluted; 1 can (28 ounces) diced tomatoes, undrained; 3 cups chopped zucchini; 1 cup diced carrots; 1 cup sliced celery; 1 cup diced peeled potato; 1/2 cup chopped fresh parsley; 1 garlic clove, minced; 1 teaspoon beef bouillon granules; 1 bay leaf; 1/2 teaspoon each dried basil, thyme and marjoram; 1/4 teaspoon pepper; 8 bacon strips, cooked and crumbled; 2 cups broken uncooked wide egg noodles; 2 cans (15 ounces each) butter beans, rinsed and drained; 1/4 cup grated Parmesan cheese; 4 cups cubed cooked roast beef, optional

Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available.

Ingredients

2 quarts water
2 cans (10-1/2 ounces each) condensed French onion soup, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups chopped zucchini
1 cup diced carrots
1 cup sliced celery
1 cup diced peeled potato
1/2 cup chopped fresh parsley
1 garlic clove, minced
1 teaspoon beef bouillon granules
1 bay leaf
1/2 teaspoon each dried basil, thyme and marjoram
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled
2 cups broken uncooked wide egg noodles
2 cans (15 ounces each) butter beans, rinsed and drained
1/4 cup grated Parmesan cheese
4 cups cubed cooked roast beef, optional

Directions

In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.