Bean and Tomato Soup

INGREDIENTS

• 400g can kidney beans
• 1 small onion, chopped
• 3/4c uncooked macaroni
• 30g butter
• 6 cups water
• 1 stick celery chopped
• 60g bacon pieces
• 440g can tomato soup
• 2 beef stock cubes
• 2 tblspns chopped parsley

METHOD

• Heat butter in a large pan
• Add onion, celery and bacon and saute until onion is transparent
• Add undiluted soup, water, crumbed stock cubes and drained and washed beans
• Bring to boil, covered, then reduce heat and simmer uncovered for 30 minutes
• Remove lid and add macaroni
• Simmer stirring occasionally until pasta is cooked 10-15 minutes
• Stir in parsley and season to taste

Elva Wessling