All Veggie Soup

1 qt. corn
1 qt. green beans
1 qt. English peas
1 qt. green lima beans
1 qt. tomatoes
1 lb. carrots, cut 1/4" thick
2 chopped onions
1 qt. water
Salt and pepper to taste
1 c. med. egg noodles, spaghetti
2 lb. ground meat, cooked and drained

Note: You can use frozen mixed vegetables all or cans 1 of each to make smaller amount. In large pot, combine all ingredients except noodles, stirring in the beginning to keep from sticking to pot or together. Let it boil until carrots are about tender, about 13-15 minutes. Now add noodles (spaghetti or rice). Continue to stir to keep the pasta from sticking to pot or together. Cook about 10 minutes. Reduce heat to simmer, about 15-20 minutes with cover on. Taste to see if all vegetables are cooked. You can add soup starter for more flavors.

All Veggie Soup printer friendly version located here. (Just the recipe. Nothing else.)
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