Sunday’s Leftover ‘Strone’ Soup 

Makes a pot load!

2 cups lasagna noodles- chopped

1 1/2 cups zucchini- chopped

1 1/4 cup carrots- chopped

1 cup yellow onions- diced

15 oz pinto beans- drained

15 oz kidney beans- drained

2/3 cup frozen peas 

1/3 cup frozen corn 

2 cups fresh baby spinach

3 cloves garlic – smashed

2 bay leaves

28 oz. crushed tomatoes

12 oz. vegetable juice

1/2 TBsp thyme and oregano 

Boil all minus baby spinach. Then turn to low for 30 minute-covered. Remove bay leaves and add spinach, peas, corn for 10 minutes or so.