Ingredients

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.