Southwestern vegetable noodle soup
- 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
Peel and dice onion. Dice carrot and celery.
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.
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.
Meanwhile, prepare shell pasta according to package instructions.
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.