Minestrone Soup

Serves 8

1 lb. mild bulk sausage
6 cups water
2 beef bullion cubes
1 onion, chopped
2 large carrots, sliced thin
2 large celery ribs, diced
1 can (28 oz.) tomatoes, pureed
2 cans (8 oz. each) tomato sauce
1 T. dried parsley flakes or 3 T. fresh parsley, chopped
1/2 tsp. sweet basil
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 can (16 oz.) garbanzo beans, drained
1 can (16 oz.) cut green beans, drained
1 cup macaroni, uncooked

Brown pork sausage in heavy skillet, drain. Dissolve bullion cubes in water.
Add sausage, onions, carrots, celery, tomatoes, tomato sauce, parsley and
seasonings. Simmer, covered for 6 hours. Thirty minutes before serving
time, add garbanzo beans, green beans and noodles. Simmer until noodles
are tender.

(If you want to freeze part of the soup, take that portion out of pot before
cooking noodles, which become mushy when frozen.)

When frozen, unthaw and bring soup to a boil.  Add macaroni noodles, cover, and simmer until noodles are tender.