3 1/2 qts. water
1 smoked ham hock
3 cloves garlic, minced
5 stalks celery, finely chopped
4 lg. carrots, finely diced
1 (16 oz.) can tomatoes, undrained and chopped
1 (15 oz.) can tomato sauce
1 (10 1/2 oz.) can beef broth
1 (8 oz.) can English peas, drained
1 (8 oz.) can whole kernel corn, drained
1 (8 oz.) can cut green beans, drained
1 (8 oz.) can lima beans, drained
4 oz. small bow egg noodles
1/4 tsp. pepper

Combine water, ham hock, and garlic in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Remove ham hock; add celery, carrots, tomatoes, tomato sauce and beef broth. Return to a boil, and cook 20 minutes. Add remaining ingredients, and simmer 25 minutes.

NOTE: The great thing about this soup is that you use all canned vegetables, but it will have the fresh vegetable taste after cooking. Fools them every time!! Makes about 1 gallon.