Mother Hubbard's Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (16 ounce) cans vegetables (at least two of the following - the more the merrier - beans - any kind; corn - whole kernel, not cr)
• 1/4 lb pre-cooked meat or 1/4 lb leftover meat (beef, lamb or chicken) or 1/4 lb sausage (including hot dogs or canned sausages) or 1/4 lb bacon (or a combination of two or more, cut into bite-sized pieces)
• 1 (16 ounce) can tomato sauce (or tomato soup, tomato puree or juice, pizza sauce, pasta sauce)
• 1/4 lb pasta (more or less, any kind you have on hand, if spaghetti, break into one-inch pieces)
• 2 cans broth (beef, chicken, vegetable, or 1 can broth and 1 can water or 1 qt water)
• garlic powder or garlic salt or minced garlic
• italian seasoning (or chili powder and cumin, to taste)
• salt and pepper
• shredded carrots or chopped spinach or sliced zucchini or summer squash (optional)
• chopped bell pepper (optional)
• onion (optional)

Recipe

• 1 amounts aren't critical.
• 2 avoid broccoli and cauliflower; they're too strong-tasting.
• 3 save them for a soup all their own.
• 4 cook pasta in either water or broth.
• 5 if you are using only water, drain.
• 6 do not drain if you use broth.
• 7 any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
• 8 add pre-cooked vegetables, meat and tomato sauce.
• 9 if not"soupy" enough, add more broth or water.
• 10 add seasonings and salt and pepper to taste.
• 11 if you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
• 12 simmer about 15 minutes.