Minestrone

4 c. canned tomatoes, chopped
4 c. water
1 (8 oz.) can tomato sauce
4 large ribs celery, diced
3 large carrots, diced
2 large onions, chopped
1 t. basil
1/2 t. oregano
1 T. parsley
1 or 2 cloves garlic (or 1/2 t. garlic powder)
1 T. sugar
1 or 2 lb. bulk Italian sausage
2 (14 oz.) cans green beans, drained
2 (16 oz.) cans red beans, drained
1 c. uncooked pasta shells
salt and pepper to taste

Brown sausage and onions in large pan; drain well. Add celery, carrots, tomatoes, water,
tomato sauce, and spices. Bring to a boil and cook until carrots are tender. Simmer slowly
for 3 or 4 hours. Add green and red beans and simmer 1 more hour. Cook pasta separately
and add before serving.

So I make a couple of changes to this when I make it.  I generally use hamburger and just put in Italian sausage seasoning, but when I'm feeling like spending three dollars a pound on Italian sausage, I use that.  We used Italian sausage for the cake auction potluck.  I also never put in pasta.  I also never read the instructions, to I just throw everything in together and cook it all at once.  Someday I'll remember to read the instructions.  This also makes more than some other soup recipes, so I generally just double it instead of tripling it.  It freezes really well.

Oh and, as always, my recipes are stolen from my mother-in-law's cookbook, and making them as actually written is best.