Portuguese Macaroni & Bean Soup - cooking recipe

Ingredients

3 potatoes, peeled and diced
14 cups cold water
1 (19 ounce) can kidney beans or (19 ounce) can romano beans, rinsed
1 whole onion
3 whole garlic cloves
2 tablespoons olive oil
2 tablespoons ketchup
2 teaspoons paprika
1/2 teaspoon ground cumin
1 teaspoon salt (or to taste)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 dash ground cinnamon
1 1/2 cups dry macaroni noodles

Preparation

Peel the onions and garlic and place in cheesecloth, tie the cheesecloth into a bundle for easy removal later.
In a large pot, add all of the ingredients except for the pasta. Cook on medium heat just until the potatoes are slightly cooked.
Add the pasta and cook until pasta is al dente and potatoes are tender. Adjust salt and pepper to taste.
Remove the onion and garlic and serve.