Hearty Vegetable and Bean Soup

If you like veggies and beans you will love this recipe! I created this recipe myself based on others I saw on the site. Taking what I like from each and combining it. This soup is really filling and very flavorful with minimal effort. Its more veggies and beans than soup, so the soup isn't as liquid as most. I don't usually measure spices so these are just estimates.

• Ready In: 2 hrs 20 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 4  tablespoons butter
• 2  tablespoons flour
• 2 (13 ounce) boxes  organic  vegetable stock
• 1⁄2 cup water
• 1  small  vidalia onions or 1  medium  vidalia onion, chopped
• 3  stalks celery, chopped
• 3  garlic cloves
• 2  potatoes, chopped
• 1⁄2 cup  sweet corn
• 8  ounces diced tomatoes with jalapenos
• 8  ounces garbanzo beans
• 1⁄2 cup elbow macaroni
• 8  ounces kidney beans
• 8  ounces black-eyed peas
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon chili powder
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 1⁄2 teaspoon paprika
• 1  small squash, chopped
• 1⁄2 cup carrot, chopped
• 1  pinch basil
• 1  pinch oregano
• 1  pinch parsley

Directions

1. In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
2. Boil all beans, tomatoes, onions and celery.
3. After 10 minutes, add other box of vegetable stock.
4. Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
5. Add salt to taste.