3 tbsp. olive oil
1 onion, chopped
4 fresh mushrooms sliced
3 cloves garlic, chopped
1 tsp. parsley
1 1/2 tsp. dried basil
1/2 tsp. dried oregano
5 c. water
4 bouillon cubes (beef)
1 (20 oz.) V8 juice
4 thinly sliced carrots
2 zucchini sliced
1/2 sm. head shredded cabbage
1/2 c. elbow macaroni

In 6 quart pan heat olive oil over medium heat. Add onion, mushrooms, garlic and herbs. Saute for several minutes. Add water, juice, bouillon cubes. Bring to boil over medium heat. Add vegetables and macaroni. Cook just until macaroni and vegetables are tender. Makes 8 to 10 servings.