Quick vegetable soup

When I was in college, I think I was on a soup diet for a major part of it. Soups are easy, cheap and highly nutritious (if you use the right ingredients). All my soups are made up as I cook and I was able to write down my ingredients for this one.  The recipe is vegetarian, but i’ve included the non-vegetarian version and the baby version.
Ingredients: 1 tablespoon olive oil, 1 cup water, half spanish onion, half peeled and diced potato, handful pasta of your choice (i used whole wheat macaroni), 1 can diced tomatos, 1 minced garlic clove, 1 bay leaf, 1 teaspoon oregano, salt and pepper to taste.

Alternative version: Replace water with chicken stock, as well as add chicken cubes in step 2.

Steps:

1. Heat olive oil and cook onion and garlic until golden

2. Add oregano and can tomatos

3. Add potatos, macaroni, salt and pepper, water. **Kosher salt is the best but for this I used black hawaiian salt from our trip the big island.

4. Stir and cover slighly. Cook in medium low heat for 15 minutes.

*Want Chicken? – Add chicken stock instead of water, and cubed chicken

Baby Meal: blend or mash with fork. Add some rice if you like.

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