Vegetable Soup

4 or 5 potatoes, depending on size

2 stalks celery, chopped

1 carrot, sliced thinly

1 large onion, chopped

1-16-ounce can tomatoes, crushed

1 soup can water

1- 8-ounce can tomato sauce

½-  16-ounce can peas

½ - 16 ounce can whole kernel corn

½ - 16 ounce can green beans

4 cups water (more, if needed)

½  teaspoon Lawry's Season Salt

Extra salt, to taste

½  stick margarine

Combine ingredients in large pot. Cook on medium heat until potatoes and vegetables are  tender (test after 30 minutes, then again in 15 more minutes).

If desired, add about 1/2 cup rice or macaroni after soup has cooked 30 minutes, and continue cooking until rice or macaroni is done.