January is National Soup Month! In honor of this, here’s a delicious and healthy recipe for a soup that’s sure to keep you warm this winter.


  • 2 cups chopped onion
  • 1 cup chopped celery
  • 2 cups chopped carrots
  • 28-ounce can stewed and sliced tomatoes (undrained)
  • 6 cups water
  • 14-ounce can chicken broth
  • 5-ounce can light or dark red kidney beans (drained)
  • 1 tablespoon butter or margarine
  • 1 teaspoon basil
  • ½ teaspoon marjoram
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 1 cup uncooked elbow macaroni


  • Melt one tablespoon of butter or margarine in the bottom of a
    large stockpot
  • Add the chopped onion and celery and cook until almost soft. Add the carrots, tomatoes, water and broth
  • Drain the liquid from the kidney beans and add them to the soup
  • Add the basil, marjoram, pepper and salt. 
  • Cover with lid and let simmer for 30 minutes
  • Add elbow macaroni and let simmer for an additional 10 minutes