Spicy Vegetable Soup

2 Tablespoons olive oil
2 cloves garlic, chopped
½ onion, chopped
24 ounce can spicy or Cajun stewed tomatoes, chopped but not drained
3 cups of water (adjust amount according to your desires)
1 pound bag of frozen mixed vegetables (cauliflower, broccoli, and carrots)
8 ounce can corn, drained
15 ounce can chickpeas, drained and rinsed
½ cup of dry orzo noodles
small dash of cayenne pepper
½ teaspoon turmeric
salt to taste
freshly ground pepper
freshly ground Parmesan cheese

In a large pot, saute garlic and onion in the olive oil until softened.

Add the following:

undrained tomatoes
water
frozen vegetables
corn
orzo
cayenne pepper, tumeric, salt (if desired), and pepper

Simmer very slowly, covered for 2-3 hours.
During the last hour, add the chickpeas and stir thoroughly.
Top each serving with 2 Tablespoons freshly grated Parmesan cheese.