Hearty Bean Stew - cooking recipe

Ingredients

1 lb goya 13 dried bean mix (or simmilar)
32 ounces beef or 32 ounces chicken stock
28 -32 ounces crushed tomatoes
1 cup minced onion
1 cup minced red bell pepper (I use the kind from the jar)
1 cup minced celery
1 cup chopped mushroom
1 lb macaroni or 1 lb other small shell pasta, for soup
2 slices bacon, minced
basil
oregano
paprika
cayenne
salt and pepper
1 bay leaf
lots water, for dried beans and pasta prep

Preparation

Follow instructions on the beans to reconstitute them.
Save the water on the last rinse for the soup.
In a large pot render the bacon until quite crisp, not burned.
Add in onion, celery, peppers and mushrooms.
Cook over low to medium heat until very soft and fragrant.
Pour in stock and beans (with their water) Add herbs and spices; take it easy, you can always add more.
Simmer over low heat for about an hour.
Add tomatoes, taste and adjust seasonings.
Boil water for the pasta in another large pot.
Cook the pasta about half way, drain and add to first pot.
Bring to a boil and cook noodles all the way.
Be sure not to ruin the beans by boiling too long.