Pantry Bean Soup

2 cans (14 oz. each) chicken broth
1 c water 16 oz. favorite frozen vegetable mix (I used stir fry veggies)
1 can (14.5 oz.) diced tomatoes
1/3 - 2/3 c elbow macaroni
1 can (15 oz.) black beans, drained
1 can (15 oz.) white or kidney beans, drained
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 c. Parmesan Cheese

In a pot over medium high heat, add chicken broth, water, vegetables and canned tomatoes. Cover and bring to a boil. Add pasta, beans, Italian seasoning, garlic powder, and pepper and continue to boil for 10 minutes, stirring frequently, until pasta is tender. Add Parmesan cheese and simmer a few minutes before serving. (I also put a little more Parmesan cheese on top of each serving once it was on the bowl b/c I love it!) Yields: 8-10 servings

Price Guesstimate: $6-8 (I replaced water for the chicken broth so it was probably $6, but with the chicken broth it's probably $8 or so)

Steph's Comments: I got this recipe from my Aunt Kim, and she got it from The Essential Food Storage Cookbook by Tami Girsberger and Carol Peterson. Honestly, I think the name sounds like it's going to be a bland "I'm eating this because I should" recipe, but it's NOT AT ALL. It's very similar to minestrone - which I LOVE. I really, really loved this. It's filling, cheap, and so good. I made it with some yummy homemade biscuits - I'll put the recipe for those on tomorrow! :) I'll definitely be making this again - even my kids ate it!