1 (1 lb.) can peeled tomatoes
1 (4 oz.) pkg. vegetable soup mix
1 can Campbell's tomato soup
3/4 c. alphabet macaroni, barley or soup filler
2 (4 oz.) curled vermicelli, crumbled
2-3 qt. water

Chop peeled tomatoes in large pot. Add tomato soup and dry soup mix. Add 1 quart water and stir well. Bring to a boil. Add vermicelli and macaroni and another quart of water. Stir constantly until mixture boils again. Lower heat, simmer until noodles are tender. Add additional water to taste. Serve immediately. Leftover soup keeps well in refrigerator if tightly covered.