Ingredients

6 cups of water
1 small can tomato sauce or an 11.5-ounce can V-8 juice
2 potatoes, pared and cubed
2 cups baby carrots
1/2 onion, chopped (or 2 tablespoons dried onion flakes)
6 to 8 beef bouillon cubes
1 bay leaf
1/2 teaspoon thyme
2 cups of cooked, cubed beef
1 cup of dried pasta (rotini pasta, elbow or shell macaroni work well)
1 cup of frozen or canned corn
1 cup of frozen peas
Salt and pepper to taste

Directions

Place water, tomato sauce, potatoes, baby carrots, onion, bouillon, thyme and bay leaf. Bring to a boil and cook 20 minutes. Add beef and pasta, and allow to cook about 5 minutes or until pasta is tender. Stir in corn and peas. Taste; add salt and pepper as desired before serving.