By Shai Barak
Servings: Serves 4.



In a large pot, cook the potato cubes in a little salted water until almost done. (if using raw onions rather then frozen, you can start cooking them with the potatoes). Add the frozen vegetables and about 6-8 cups of water and bring to boil. Add baked beans and continue cooking. In a separate bowl, mix tomato paste, olive oil, garlic, salt, pepper, and dried oregano. Add mixture to the soup over high heat while stirring. Continue cooking for 10-15 minutes. Add the noodles and continue cooking until al-dente. Serve hot with grated cheese on top.