Mexican Vegetable Soup

Serves 6.

Ingredients:

• 1 dry California chili
• 1 c boiling water
• 1 tsp olive oil
• 4 green onions, sliced
• 1 stalk of celery, cut in 1/4 inch slices
• 1 clove garlic
• 2 medium tomatoes, chopped
• 2 bay leaves
• 6 c water
• 1 medium potato, peeled, 1/3 inch dice
• 1 medium carrot, peeled, 1/3 inch dice
• 1 c butternut squash, peeled, 1/3 inch dice
• 1 c cabbage, finely chopped
• 1/4 c cilantro, mince
• 2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp season salt
• 1/4 tsp black pepper
• 1 c dry macaroni, cooked al dente

Directions:

1. In a large, heavy pot over medium heat, sauté the green onions, celery and garlic in the olive oil for 3 minutes.
2. Add tomatoes and bay leaves; sauté another 2 minutes.
3. Add the water, potatoes, carrots, butternut squash, cabbage, cilantro, chili powder, salt, season salt, and black pepper. Bring to a boil.
4. Reduce heat , cover, and simmer 20 minutes. Add cooked macaroni and heat briefly before serving. If desired, top with a sprinkling of grated Asiago cheese.