Vegetable Salsa Soup

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2 quarts water, chicken or vegetable stock

1 cup Salsa Cruda (see recipe)

2 stalks celery with leaves, sliced

2 carrots, sliced

1 zucchini, sliced

1/2 cup corn kernels (frozen is fine)

1/2 cup diced green beans

1/2-1 teaspoon salt

1/4 cup elbow macaroni or rosamarinas (rice-shaped pasta)

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