Hearty Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. salad oil
1 medium onion, thinly sliced
2 stalks celery, thinly sliced
1 clove garlic, minced
4 chicken bouillon cubes
8 c. water
1 (1 lb. 12 oz.) can tomatoes (undrained)
4 carrots, thinly sliced
2 c. small cauliflorets
1 pkg. frozen lima beans
1/2 tsp. dried marjoram leaves
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 c. pasta
2 Tbsp. chopped parsley

Preparation

In 5-quart kettle, over medium heat, heat oil.
Add onion, celery and garlic; saute 2 minutes, or until onion is limp.
Stir in bouillon cubes, water and tomatoes with their liquid, crushing tomatoes into small pieces.
Over high heat, add carrots, cauliflorets, lima beans, marjoram leaves, thyme leaves and pepper.
Return to boiling.
Reduce heat to low; simmer, uncovered, for 15 minutes.
Add pasta to soup; cook, covered, for 15 minutes longer.
Before serving, sprinkle with chopped parsley, if desired.