Macaroni and Tomato Soup

Lorene Orgill

2 Tablespoons butter or margarine
1/2 lb hamburger (lean)
1/2 cup chopped onion
1/4 cup diced green pepper
1 cup diced celery
1 can (10 1/2 oz.) tomato soup
1 can water
1 can (46 oz.) tamato juice
6 oz. macaroni, cooked (al dente)
Dash pepper
1/2 teaspoon salt (or more to taste)
1/2 teaspoon sweet basil
1/2 teaspoon garlic salt or 1 clove chopped or minced garlic
2 Tablespoons sugar
1 to 2 bay leaves.

In heavy saucepan, melt butter; cook onion, green pepper, and celery until limp. Add hamburger. Continue cooking until hamburger is brown add garlic salt to taste or chopped garlic and salt to your liking. Add remaining ingredients. Heat to boiling. Turn down to simmer and cook 30 minutes longer. Makes 10 to 12 one-cup servings. (This is actually best if refridgerated overnight before eating.)