50 minutesBatch Meal

Southwestern vegetable noodle soup

Makes: enough for three meals
Makes: enough for three meals

Ingredients

  • 3 red onions
  • 12 carrots
  • 9 sticks celery
  • 3 tbsp olive oil
  • 2 tbsp minced garlic
  • 3 tbsp cumin
  • 1 ½ tsp dried oregano
  • ¾ tsp cayenne
  • 4 ½ cups canned diced tomatoes
  • 1 ½ cups chopped green chili
  • 12 cups vegetable broth
  • 3 cups shell pasta
  • 3 cups frozen corn
  • 5 ¼ cups kidney beans

Steps

  1. Peel and dice onion. Dice carrot and celery.

  2. In a large pot over medium heat, heat olive oil. Add onion and cook 3 minutes, then add garlic and cook 1 minute more. Add carrot and celery and cook, stirring occasionally, 4 minutes more.

  3. Add cumin, dried oregano and cayenne. Stir to combine, then add diced tomatoes and their liquid, chopped green chili and vegetable broth. Bring to a boil, then reduce heat to a simmer and cook 10 minutes.

  4. Meanwhile, prepare shell pasta according to package instructions.

  5. When soup has simmered, add corn and drained kidney beans. Simmer 5 minutes, or until vegetables are tender. Stir in cooked shell pasta and season with salt and pepper to taste.