Amazing Vegan Autumn Soup

My mother often served a fabulous soup we called, "Autumn Soup". It had a lovely tomato base, lots of root veggies and cooked ground beef. While I always enjoyed the broth and "extras", I would pick out the meat. 

Over the years, I have tweaked the recipe to suit our needs and tastes. It's a wonderful dish that, served with whole wheat bread and fresh fruit, makes a wonderful meal. Even those who eat meat like it. Give it a try!

INGREDIENTS:
28 oz can vegetable juice
4 cups water
2 large cloves garlic, minced
1 small onion, chopped 
2 stalks celery sliced
4 carrots, peeled and sliced
3 ears corn, shucked and cut from the cob
4 medium potatoes, peeled and chopped
1 cup mixed small legumes/grains (ie - yellow split pea, lentil, quinoa, etc)
3 bay leaves
1 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
2 cups macaroni, cooked al dente (cooled and drained)

I like to slow-cook my soup whenever possible. But you can also make this soup, easily, on the stove-top. I've done it with good results, in the past.

Add all ingredients, except for macaroni to your crock pot or stew pot.

CROCK POT: Cook on *high* for 2-3 hours, or *low* for 4-6 hours, or until vegetables are tender and legumes, soft.

STOVE TOP: Bring to a boil, and then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender and legumes, soft. 1 hour, approximate. 

When soup ingredients are done cooking, remove bay leaves and discard. Stir in noodles until warmed through. 

Serve. 

Leftovers freeze wonderfully! Flavor is almost better the second day! When re-heating,  add a little water, if necessary  (noodles will absorb some of the broth). 

Enjoy!