Ingredients (use vegan versions):
- 1 large can of veggie stock
- canned or fresh: tomato chunks, corn, green beans, potato chunks, and kidney beans
- 1 chopped purple onion
- 4-6 cloves chopped garlic
- oregano, salt, pepper, basil, horseradish, Tabasco sauce to taste
- box of elbow macaroni (I use whole wheat macaroni)
Directions:
In the biggest soup pot you've got, put in a
little veggie stock and saute the onion and
garlic. Drain all of the can of veggies except
the tomatoes. Add all of your stock, beans, and
veggies and bring to a boil. Turn down heat and
add your macaroni and spices. Cover and simmer
until macaroni is tender. This stuff freezes
great and the leftovers are awesome because the
longer this stuff sits, the better it gets.
Serves: 8-10
Preparation time: 15 prep. - at least 20 simmering.
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