Hearty Veggie Stew

Photo: Diethood

Ingredients

2 tablespoons EVOO

2 medium-sized onions, diced

3 cloves of garlic, minced

1 large carrot, sliced crosswise

2 celery stalks, sliced crosswise

1/2 teaspoon salt

4 fresh ripe tomatoes, diced

1 can of red kidney beans

1/8 teaspoon garlic salt

1/4 teaspoon garlic powder

1 teaspoon basil, chopped

1/4 teaspoon paprika

1/2 teaspoon parsley, chopped

6 cups of water

3 cubes of Vegetable buillon

1/8 cup Hunt’s Ketchup

1/4 cup elbow macaroni

Preparation

In a large, deep pot throw in the diced onions, minced garlic, chopped carrots, chopped celery and sprinkle with 1/2 teaspoon salt and EVOO- mix with wooden spoon and allow to cook over medium-low heat for about 8 minutes, stirring a couple of times so that it doesn’t burn.

Add in the tomatoes, kidney beans, garlic powder, garlic salt, paprika, parsley, and basil; stir and cook for another 10 minutes on medium heat, or until the mixture begins to bubble.

Pour in the water and turn up the heat to medium-high and wait for it to boil.

Add the bouillon cubes, mix well, and turn down the heat to a medium-low.

Let it simmer for about 30 minutes.

Pour in the ketchup, stir well, and add in the elbow macaroni.

Allow it to cook for another 10 minutes on medium heat before removing it from the stove.

Serve it warm with a side of bread.