Macaroni Ink Soup

Estimated Preparation Time: 90 min
Cooking Items: soup pot, ladle, stir spoon
Servings: 4
Cost/Serving: $2.00

Notes:

Freezes well, can add any leftover veggies in the fridge. Can also use dried beans (just soak first). If the macaroni noodles are omitted, the soup is a good side-dish

Ingredients:

• 2 carrots
• 2 stalks of celery
• ½ onion
• 8 ounce canned beans (I used ½ a can of kidney beans and ½ a can of garbanzo beans, I froze the left-overs)
• 8 ounce canned diced tomatoes
• oil
• garlic
• vegetable broth (optional)
• 1 cup (uncooked) macaroni noodles

Spices:

I used roughly half a tablespoon of sage, rosemary, parsley, and thyme. I also put in a very small amount of cayenne pepper powder, to give the soup a bit of spice.

Instructions:

1. Chop the carrots, celery, and onions. Place them in the soup pot and add garlic, saute.
2. Rinse the beans.
3. When the onions are browned (about 10 minutes), add the tomatoes and beans. Add about 3 cups of water. Stir in the noodles.  Add spices.
4. Bring to a boil. Then simmer until noodles are cooked and carrots are soft.
5.  Eat.