Vegetarian Vegetable Soup - cooking recipe

Ingredients

1 medium onion, chopped
1/4 medium green pepper, chopped
1/2 small head cabbage, chopped
1/4 c. whole kernel corn
2 small carrots, chopped
1 1/2 stalks celery, chopped fine
2 medium potatoes, chunked
3 c. water
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. marjoram
pinch of sugar
1 c. cooked pinto beans or other
3 c. V-8 juice
1 (15 oz.) can tomatoes
1/4 (7 oz.) box elbow macaroni or spaghetti
1/2 c. green peas

Preparation

Cook onion, green pepper, cabbage, corn, carrots and celery until partially tender in about 3 cups water or in just enough to cover.
Simmer about 15 minutes or longer.
Add potatoes; cook about 15 minutes.
Add spice, salt, sugar, black pepper, beans, V-8 juice and can of tomatoes plus about 2 1/2 cans water.
Simmer on low heat for about 1 1/2 hours, then add macaroni and peas; cook about 45 minutes, or until macaroni is just tender.