Pasta And Bean Soup

• 3/4 c. chopped onion
• 3/4 c. chopped celery
• 3/4 c. shredded carrot
• 1 (10 1/2 oz.) can vegetable soup
• 1 soup can water
• 1 (19 oz.) can kidney beans
• 1 bay leaf
• 1/2 tsp. oregano
• 1/8 tsp. pepper
• 1 c. uncooked pasta
• 1 c. diced ham
• 2 Tbsp. salad oil

1. In a 4-quart Dutch oven over medium heat, cook ham with salad oil until lightly browned, stirring occasionally.
2. Add onion, celery and carrot; cook until vegetables are tender, stirring occasionally.
3. Stir in vegetable soup, water, beans with their liquid, oregano, bay leaf and pepper.
4. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
5. Stir in pasta; cook about 12 minutes more, or until pasta is tender.
6. Discard bay leaf.
7. Serve.

onion, celery, carrot, vegetable soup, water, kidney beans, bay leaf, oregano, pepper, pasta, ham, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518777 (may not work)