Big batch veggie bean soup

Ingredients: 

• 14, 900 mL boxes of low sodium vegetable or chicken broth 
• 2, 750 g bags (6 cups) of mixed frozen vegetables 
• 2 cans (19 oz/540 mL size) black beans, drained and rinsed 
• 2 cans (19 oz/540 mL size) low sodium, diced tomatoes 
• 2 boxes (approximately 375g each) of whole grain macaroni 

Directions: 

1. Turn stove to medium-high heat. Put broth, vegetables, beans and diced tomatoes in a large pot and bring to a boil. 
2. Turn down heat and let soup simmer for ten minutes. Add macaroni. 
3. Cook soup until macaroni is cooked, approximately 15 minutes. 

Preparation time: 15 minutes 
Cooking time: 20-25 minutes 
Makes: 80, 3/4 cup portions