Minestrone Soup - Sherry W.

1/2 lb. Italian sausage

1/2 lb. lean ground beef

Brown together and drain.

2 chopped carrots

1/2 onion, chopped

1 stalk celery, chopped

1 (28 oz.) can chopped tomatoes (Italian style)

1 sm. can crushed tomatoes

1 (12 oz.) can V8 juice

4 c. water

1/2 t. sweet basil leaves

1 t. oregano

4 beef bouillon cubes

2 garlic cloves or equivalent of garlic powder

1 T. sugar

1 T. parsley flakes

Simmer about 1 hour, or until vegetables are tender. Cook al dente 2 cups of penne pasta. Add:

1 can garbanzo beans, drained

1 can kitchen cut beans, drained

1 can kidney beans, drained

Add enough ice to stop pasta from cooking further (about 3 cups or desired consistency). Top with crackers and Parmesan cheese to serve. Serves 12.