Soup bones
1 pkg. frozen spinach
1 diced green pepper
1 lg. pkg. frozen mixed vegetables
2 stalks celery, chopped
1 lg. can Italian plumb tomatoes
3 onions, diced
1/2 lb. carrots, sliced
1 lg. can Hunt's tomato sauce
1/2 lb. pinto beans
6 c. water
Salt to taste
Pepper to taste
Garlic to taste
Italian seasoning to taste

Put all ingredients in a large soup pot; bring to a boil and then cover and simmer for 3 or more hours. Serve with blue cheese or grated cheese. Tastes better a few days after being cooked - freezes well. Serves 8 or more.