10-quart Stock Pot

• 3 T olive oil
• 4 medium carrots, sliced (about 2 cups)
• 2 onions, diced (about 1.5 cups)
• 3 ribs celery, sliced (about 3/4 cup)
• 2 summer squash, sliced (about 3 cups)
• 3 cups green beans, in 1-inch pieces
• 1 15-oz can cannelloni or kidney beans, drained and rinsed
• 2 15-oz cans diced tomatoes
• 1/4 cup chopped sun-dried tomatoes
• 8 cups vegetable broth (I use Better Than Bouillon)
• 4 T Beggs Bold Blends Poultry & Pork Seasoning
• 2 pinches red pepper flakes
• 1/4 cup lemon juice
• 1 cup small dry pasta (small elbows or small shells)

1. Put everything except the pasta in the stockpot and bring to a boil.
2. Boil for 10 minutes and reduce to simmer.
3. Simmer until vegetables begin to soften.
4. Add dry pasta and cook until its al dente (about 7 minutes).
5. Turn off heat and serve.

Refrigerate or freeze remaining soup.