3 (28 oz.) cans whole tomatoes, undrained
2 c. sliced carrots
1 c. sliced celery
3 med. onions, cut up
1/2 lb. fresh spinach, washed & chopped
1 c. parsnips, lg. dice
1 lg. head cauliflower, broken into flowerettes
1 c. fresh parsley, chopped
1 bay leaf
Salt & pepper
1 (16 oz.) pkg. egg noodles

In a 4 quart pot, combine tomatoes, carrots, celery, onions, spinach, parsnips, cauliflower, parsley, bay leaf, salt and pepper. Bring to boil, lower heat and simmer, covered, for 2 hours. Add noodles for the last 15 minutes of cooking. Remove bay leaf. Serves 16.