Pepperoni Soup - cooking recipe

Ingredients

1/2 c. Ditale macaroni
1/4 c. lentils (optional)
2 Tbsp. grated Parmesan cheese
1 Tbsp. minced dried onion
1 Tbsp. chicken bouillon
1 tsp. dried parsley flakes
1/2 tsp. oregano, crushed
dash of garlic powder
3 c. water
12 oz. can V-8
1 c. frozen mixed vegetables
4 oz. sliced pepperoni

Preparation

Peel a couple of potatoes and cut into small pieces.
Place in water to cook, then peel an onion and dice up into the potatoes. If you want to, add a little garlic.
Boil the potatoes, onion and a little garlic until done.
Drain the water from the potatoes and save the water.
Mash the potatoes and pour into the water mixture.
If you want, add a little more if the water mixture is too strong.
Then make thickening (a little flour and milk mixed together), then add the thickening to the water mixture and boil. Place the soup in a bowl with a little crackers.
Put yourself in chair and stuff your mouth.
Just for fun!