Seconding the recommendation for vegetable soup (or beef and vegetable soup). I usually use V-8 Juice as a base for vegetable (or beef-vegetable) soup, but have subbed tomato juice on occasion.
I don’t really use a recipe but I can tell you how I do it, if you want:
Brown Beef Chunks (if using beef) in a bit of oil in a big ol’ pot. When browned, remove beef and set aside, drain any excess oil, but leave a smidgen in the pot for flavor.
Fill the same pot about halfway with water and add some cabbage (I use 1/4-1/2 a head; use more or less depending on taste) and a bay leaf or two then boil until the cabbage is done. (You can add celery- including the leaves- here too if you like it. My husband hates celery so I omit it.)
Drain about half the water, add some beef stock or beef bouillon (or vegetable stock or nothing…just whatever you like) and enough V-8 (or tomato juice) to make as much soup as you want.
Add the beef chunks back in, along with cubed potatoes, carrots, peas, corn, and whatever other vegetables you like. (For convenience you can use Veg-All, or frozen mixed vegetables). Season liberally with pepper (a few pepper corns are nice too if you plan to simmer it for long enough) maybe a splash or two of Worcestershire sauce. Bring to a boil then simmer until the vegetables (the potatoes are my guideline) are as tender as you’d like. This is where I would add pasta of I were using it- spiral pasta or small shells would hold up well.
To make it even easier you can skip the beef (or skip browning it- it adds flavor, but isn’t terrible without it) or you can add an envelope of Lipton Onion Soup mix instead of the stock or bouillon.
This is the easiest and most forgiving soup ever- just add what you like, don’t add what you don’t like and as long as you use plenty of pepper it tastes great every time.