1 C. onions chopped
2 stalks celery, sliced thin
1 carrot, diced
2 small potatoes, diced
1 small zucchini, diced
4 C. water
1-15 1/2 oz. can white kidney beans (do not drain)
1 8 oz. can tomato sauce
1/2 C. elbow macaroni
1/2 C. cut green beans (frozen or fresh)
4 chicken boullion cubes
1/2 tsp or less garlic powder
1/4 tsp black pepper
1/2 T. margarine

Place all ingredients into a large saucepan except the elbow macaroni. Bring to a boil. Cover and lower heat. Simmer for 45 minutes or more, until the vegetables are tender. Cook elbow macaroni separately and add to the soup when it is done.

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