Soups recipes

Course : Soups

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Ingredients:

48 ounces tomato juice

2 cans tomatoes diced

2 cups water

2 teaspoons chicken bouillon cube

2 medium carrots diced

1 large onion -- diced

1/2 cup pasta -- ditali (short like elbow -- but no curve)

1/2 cup barley

1/2 teaspoon basil

1/2 teaspoon marjoram -- to taste

1 large bay leaf

Simmer for an hour or more.