1 onion, chopped
2 cloves garlic, minced
1 carrot, sliced
1 green pepper, diced
1 c. chopped broccoli
Dash each of oregano, basil, and black pepper
1 (16 oz.) can tomatoes, drained
1 (8 oz.) can tomato sauce
1/2 c. macaroni, uncooked
1 (16 oz.) can pinto beans
2 c. water

Saute onion and garlic until soft. Stir in remaining ingredients and cook until veggies are tender and macaroni is cooked. Stir frequently. Serve piping hot. Makes 6 cups.