Bean and Tomato Soup





  • 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


  • 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