2 or 3 white potatoes, cut & chop
1 sm. onion, cut & chop
1 c. celery, cut & chop
3 carrots, sliced thin
1 c. fresh spinach or kale
1 tsp. beef bouillon
1 tsp. chicken bouillon or 1 c. chicken stock
Pinch of thyme salt
Pepper to taste
2 c. water

Cook veggies until tender. Add 1 cup elbow macaroni or noodles, cook al dente. One can tomato sauce, 1 can tomatoes, 1 can red kidney beans if desired. Heat and serve with cornbread or Italian bread sticks. Makes 5 quarts.