Vegetable Soup - cooking recipe

Ingredients

1 (28 oz.) can crushed tomatoes
1 (14 1/2 oz.) can stewed tomatoes
6 c. water
3 or 4 carrots, peeled and sliced
2 stalks celery, chopped
1 small onion, chopped
3 potatoes, peeled and diced
salt, pepper, Italian seasoning and garlic powder to taste
1 small box frozen peas
1 small box frozen green beans
1 c. small seashell pasta, cooked and drained

Preparation

Put all ingredients except peas, beans and pasta in large pot. Bring to boiling; reduce heat and simmer 1 to 1 1/2 hours.
Add peas, beans and pasta and cook an additional 1/2 hour or until all vegetables are tender.
Add extra water during cooking if soup starts to get too thick.