Winter Vegetable Bean Soup Recipe

Ingredients

1 cup chopped celery1/2 cup chopped onion1 garlic clove, minced2 tablespoons olive oil1-1/2 quarts water1 can (14-1/2 ounces) diced tomatoes, undrained3 medium potatoes, peeled and cubed2 medium carrots, diced1 cup chopped cabbage3 tablespoons minced fresh parsley2 teaspoons brown sugar1-1/4 teaspoon salt1 teaspoon dried marjoram1/2 teaspoon dried rosemary, crushed1/4 teaspoon pepper1/8 teaspoon cayenne pepper2 cans (16 ounces each) refried beans with green chilies1 can (15 to 16 ounces) kidney beans, rinsed and drainedHot cooked macaroni

Preparation

In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes.

Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni.