Macaroni Soup

• 3 large potatoes, diced
• 8 cups cold water
• 1 (19 ounce) can red kidney beans, pinto or (19 ounce) can romano beans, rinsed
• 1 1/2 cups dry macaroni noodles (or pasta of your choice)
• 1 onion, whole
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons ketchup
• 1 tablespoon paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon salt
• black pepper
• 1 dash ground cinnamon

1. Peel and dice the potatoes and rinse the beans. Combine all of the ingredients except for the pasta in a large stock pot.
2. When the potatoes are partially cooked, add the macaroni pasta.
3. The soup is ready when the pasta is cooked. Remove the whole onion and discard. If the soup is too thick, add a bit of water.

potatoes, cold water, red kidney beans, macaroni noodles, onion, garlic, olive oil, ketchup, paprika, ground cumin, salt, black pepper, ground cinnamon

Taken from www.food.com/recipe/macaroni-soup-501637 (may not work)