BEAN COUNTER CHOWDER

1/2 cup chopped onion

2 garlic cloves, minced

1 tbsp vegetable oil

1 medium tomato, chopped

2 cans (14 1/2-oz each) chicken broth

1 3/4 cups water

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp celery flakes

1/4 tsp black pepper

3 cans (15 1/4-oz each) great northern or pinto beans, rinsed and drained

1 cup uncooked elbow macaroni

1 tbsp minced parsley

In a large saucepan, saute onion and garlic in the oil until tender. Add tomato and simmer 5 minutes. Add the broth, water and seasonings. Bring to a boil and cook 5 minutes. Add the beans and macaroni, return to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until the macaroni is tender. Sprinkle with parsley.

Yield: 8 servings (2 quarts)

TOH Photo