Yield: 4 servings
|1 cup||Uncooked elbow macaroni|
|15 ounces||Fatfree organic tomato soup|
|15 ounces||Kidney beans; drained and rinsed|
|14½ ounce||Chopped tomatoes|
|½ cup||Chopped onion|
|½ cup||Chopped green bell pepper|
|2 teaspoons||Chili powder|
|\N \N||Black pepper; to taste|
Place the water in a large pot and bring to a boil. Add the macaroni and cook for 5 minutes. ADd the remaining ingredients and cook for 20 minutes, stirirng occasionally. Add more water if necessary to keep a thick soup consistency.
Recipe by: McDougall Quick & Easy Converted by MM_Buster v2.0l.