Saute carrots,onion, potatoes, zucchini, bell
pepper, cabbage,and garlic until tender crisp. Add
all other ingredients except peas and pasta. Bring
to a boil, cover, and simmer 30 minutes.
Add peas and dry pasta, cover, and cook another 20
minutes. One dish meal but also good with a side
salad.
Instead of enchilada sauce, you can use leftover spaghetti sauce. If you don't have either, use
tomato juice. Experiment! Add other veggies you might have on hand like eggplant, kale,
turnips, or celery root. Variations make it interesting.
Originally Submitted
1/20/2013
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