1 large can of veggie stock
canned or fresh: tomato chunks, corn, green beans, potato chunks and kidney beans
1 chopped purple onion
4 to 6 cloves chopped garlic
oregano, salt, pepper, basil, horseradish, Tabasco sauce to taste
box of elbow macaroni
In a large soup pot, put in a little veggie stock and saute the onion and garlic. Drain all of the cans 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 freezes great. The longer this stuff sits, the better it gets. Serves 8 to 10.
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