2 lb. soup meat
4 qt. water
1 qt. tomato puree
1/2 onion, sliced
2 carrots, sliced
2 sticks celery, sliced
4 CHICKEN bouillon cubes
Salt & pepper to taste

Combine water, puree and soup meat in stock pot. Add remaining ingredients, bring to a boil and cook for 2 1/2 to 3 hours. Shred meat and return to broth. Add noodles, pastina or mixed frozen vegetables. If using vegetables, cook in soup for 30 minutes or more.