This is one of my all-time favorite soups!   The recipe has been in my family for about 40+ years!   I made a huge pot for our missionary lunch today and we ate the whole thing.  We also ate a big pot of chicken vegetable soup, plus 2 pans of corn bread and 5 loaves of french bread and 2 pans of brownies.  It was a great meal.  You are going to want to try a pot of this soup now that the weather is turning and Fall is in the air.  It’s the perfect comfort food.

Hearty Hodgepodge Soup

In a large pot:
Brown: 2 lbs. Ground Beef
1 large Onion, chopped
1 Garlic, minced, or 1 tsp. dry powder

Add: 3 cans Minestrone Soup (+ 3 cans of water)
1 31 oz. can Pork ‘n Beans
1 can Kidney Beans, drained and rinsed
1 can Corn
1 large can of Stewed Tomatoes (or chopped or blended up fresh ones)
2 c. chopped Celery
2 sliced Zucchini or Yellow Crookneck Squash
3 Tblsp. Worcestershire sauce
2 Tblsp. Sugar
2 Tsp. Italian seasoning
Salt and Pepper to taste

Simmer about 20 minutes until the vegetables are cooked.  Add fresh parsley if you like.
You can also add extra noodles or any other veggies you have–throw it all in, you can’t go wrong!