Mexican-Inspired Vegetable Soup

This is adapted from a Weight Watchers recipe.  Believe it or not, if you scour their recipe site, you can find some winners.  This is one I will keep in my arsenal a long time.  I grew up on vegetable soup.  I never liked it.  I think it was the cabbage.  You know, a little cabbage goes a long way.  And when you buy a head of cabbage, unless you are going to make cole slaw with half of it, there isn't much else you can do except put it all in the soup.  Therein, I think, lies the problem I had with vegetable soup as a kid.

Thank goodness, I'm not a kid anymore.

So without further ado, my Mexican-inspired vegetable soup (sans cabbage).  Weight Watchers PointsPlus, 1 per serving.  Serving size about 1 cup.

3-4 bell peppers, pick your color, diced
2 jalapeno peppers, fine diced
28 oz. diced tomatoes, canned
8 cups vegetable broth or chicken broth, low sodium
2 onions, diced
1 medium to large zucchini, diced
1 medium to large yellow squash, diced
3 whole carrots, peeled and sliced in medallions (or about 1 cup baby carrots)
1 cup whole wheat pasta (I prefer elbow macaroni)
3-4 clove garlic, minced
1 T cumin
1/4 t chili powder
3/4 t salt

You can add green beans if you'd like, but I'd avoid the cabbage.

Put it all in a stock pot and bring to a boil.  Turn down the heat and cover and simmer until the macaroni is cooked through.  Serve.  Makes a boat load.  Hope you're hungry.  :)