This soup is mellow and soothing. As the potatoes cook, they give a smooth texture and thickness to the soup. The shells and beans are a good combination for my kids to eat as they play ‘try to catch the beans in the pasta shells’.
2 cups or 1 can of cooked black beans
2 cups potatoes, peeled and diced
2 cups tomatoes, diced
1 large onion, chopped
1 clove garlic, minced
2 Bay leaves
1 tsp of cumin seeds
1 cup uncooked shell shaped pasta
Salt and pepper to taste
1 Tbsp vegetable oil
Heat oil in a large stockpot over medium-high heat.
Saute bay leaves and cumin, then add onion and garlic in oil over medium-high heat until translucent. Stir in potatoes, tomatoes, black beans and water. Reduce heat, and simmer for 10 minutes.
Add pasta shells and cover, simmer 20 minutes more on medium high, or until pasta is tender. You may add more water at any time to adjust consistency. Serve hot. Enjoy!