Ingredients
- 3 red onions
- 12 carrots
- 9 sticks celery
- ⅓ cup 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 chile
- 18 cups vegetable broth
- 4 ½ cups shell pasta
- 3 cups frozen corn
- 5 ¼ cups kidney beans
- 12 oz sweet potato chips
Directions
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Step 1
Peel and dice onion. Dice carrot and celery.
In this recipe- 3 red onions
- 12 carrots
- 9 sticks celery
-
Step 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.
In this recipe- 3 red onions
- 12 carrots
- 9 sticks celery
- ⅓ cup olive oil
- 2 tbsp minced garlic
-
Step 3
Add cumin, dried oregano and cayenne. Stir to combine, then add diced tomatoes and their liquid, chopped green chile and vegetable broth. Bring to a boil, then reduce heat to a simmer and cook 10 minutes.
In this recipe- 3 tbsp cumin
- 1 ½ tsp dried oregano
- ¾ tsp cayenne
- 4 ½ cups canned diced tomatoes
- 1 ½ cups chopped green chile
- 18 cups vegetable broth
-
Step 4
Meanwhile, prepare shell pasta according to package instructions.
In this recipe- 4 ½ cups shell pasta
-
Step 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. Serve with sweet potato chips on the side.
In this recipe- 4 ½ cups shell pasta
- 3 cups frozen corn
- 5 ¼ cups kidney beans
- 12 oz sweet potato chips
To freeze, pack individual portions in freezer-safe containers with as little empty space as possible. Cover tightly and keep frozen up to 2 months. Rice or pasta should be prepared on the day you plan to eat.