The Cookbook

Mom's and Ruth's Vegetable Soup
(both ladies get credit - we're not sure who came up with it first!)


1 ½ cups carrots sliced (or whole baby carrots)
1 ½ cups onion, diced
½ large potato, diced (we usually leave this out, personal pref.)
1 reg. sized can stewed tomatoes w/ juice
1 can corn, WITH juice
1 can peas, WITH juice
11 oz. V-8
leftover roast, shredded
leftover gravy
3 beef bouillion cubes
1 cup elbow macaroni
3 cups water
2 tbsp. ketchup
S&P (but careful w/ salt as canning juices have a lot)

Saute onion in butter. Add carrots, potatoes and enough water to cover. Boil 10 min. (roughly) until veggies are tender. Stir in leftover gravy, tomatoes, peas, corn, V-8, Roast, ketchup, bouillon cubes, 3 cups water. Bring to a boil and then simmer at least 45 minutes. Add uncooked macaroni and bring to a boil, lower heat and cook until macaroni is almost tender (it’ll keep cooking after you turn it off).

***GREAT w/ cornbread.

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