Ingredients

• 1 chopped onion
• 2 cans of red kidney beans
• 1 large potato (diced)
• carrots
• green beans
• frozen peas
• frozen corn

Directions

1. Cover bottom of soup pot with olive oil
2. Add onions and fry until golden
3. Add kidney beans, potato, fresh vegetables and water to cover
4. Boil for 10 minutes
5. Add 3 quarts more water, bring to boil
6. Add frozen vegetables
7. Cook at a boil for 10 minutes
8. Serve with elbow macaroni