Winter Vegetable Bean Soup

• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1-1/2 quarts water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 medium potatoes, peeled and cubed
• 2 medium carrots, diced
• 1 cup chopped cabbage
• 3 tablespoons minced fresh parsley
• 2 teaspoons brown sugar
• 1-1/4 teaspoon salt
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 cans (16 ounces each) refried beans with green chilies
• 1 can (15 to 16 ounces) kidney beans, rinsed and drained
• Hot cooked macaroni

1. In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2. Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni.

celery, onion, garlic, olive oil, water, tomatoes, potatoes, carrots, cabbage, fresh parsley, brown sugar, salt, marjoram, rosemary, pepper, cayenne pepper, beans, kidney beans, macaroni

Taken from www.tasteofhome.com/recipes/winter-vegetable-bean-soup/ (may not work)