Prep your veggies ahead, and you'll have a delicious soup in 30 minutes. Note: Do not use broth in this recipe, because the cinnamon produces the flavor. This can been done in your Crock Pot.

Ingredients

4 serv.

sweet potato, peeled and chopped↗1
chickpeas, drained and rinsed↗1 ounce
navy beans, drained and rinsed (or use your favorite bean)↗1 ounce
diced tomatoes1 ounce
carrot, peeled and chopped↗1 cup
elbow macaroni (or your favorite small pasta)↗3⁄4 cup
water↗4 cups
celery, sliced↗1 cup
onion, diced↗1
vegetable oil↗1 tablespoon
garlic, minced↗1 teaspoon
dried oregano↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
ground cumin↗1⁄4 teaspoon
hot pepper flakes (optional)↗1⁄4 teaspoon
bay leaves↗2
cinnamon stick↗1
teaspoons paprika↗2

Step-by-step instructions

1
In dutch oven heat oil over medium heat.
2
add onions, carrots, celery, garlic,cumin,salt, hot pepper flakes.
3
saute until onions are soft.
4
add water and bring to a boil, reduce heat to low-medium.
5
add sweet potatoes, tomatoes, chickpeas, beans, bay leaves, cinnamon, paprika.
6
simmer for 10 minutes covered.
7
add pasta, stir, cover and simmer for another 15 minutes.
8
before serving, give it a good stir.
9
remove bay leaves, and cinnamon stick.
10
serve with bread.

Source: food.com

Original recipe ↗

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