1 lb. lean ground beef
1 cup yellow squash
1 cup zucchini
1 cups sliced carrots
3 cups butternut or red kuri squash
1 corn on the cob
1/2 diced cabbage
1 diced tomato
1 (15 oz.) can black eyed peas
1/2 diced yellow onion
3 cloves finely diced garlic
1 cup white wine
2 cups water
1/2 (16 oz.) pkg. Ditalini salad macaroni
1 (32 oz.) box vegetable broth (Swanson)
1 (32 oz.) box beef broth (Swanson)
2 bay leaves (remove at end!)
1 tbsp. Italian seasoning
1 tbsp. white vinegar
1 tsp. oregano
2 tsp. paprika
1 tsp. celery salt
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon (trust me)
1/2 tsp. red pepper flakes (optional)
coarse sea salt and pepper, to taste

Start by bringing the broths, water, vinegar, salt and bay leaves to a simmer.

Meanwhile, dice carrots and butternut/red kuri and heat on medium-high in a skillet with olive oi (these will take the longest to cook). Cook until semi-soft then add to your broth.

Next brown meat with onions, garlic, diced tomato, paprika, cayenne, cinnamon, pepper flakes and oregano. Add to broth.

Dice yellow squash and zucchini. Add to broth.

Add black eyed peas to soup.

Add pasta to the soup (keep an eye it doesn't over cook).

Dice cabbage and heat in a skillet with celery salt and white wine until translucent. Add to broth.

Add corn last if you like it to be a bit crisp.

Note: You may need to add water if your soup has become too thick during the cooking process. Add more or less of the spices and salt to your liking.

*** ENJOY!!! ***

Submitted by: Tiffany Pickle