Ingredients
2 quarts water2 cans (10-1/2 ounces each) condensed French onion soup, undiluted1 can (28 ounces) diced tomatoes, undrained3 cups chopped zucchini1 cup diced carrots1 cup sliced celery1 cup diced peeled potato1/2 cup chopped fresh parsley1 garlic clove, minced1 teaspoon beef bouillon granules1 bay leaf1/2 teaspoon each dried basil, thyme and marjoram1/4 teaspoon pepper8 bacon strips, cooked and crumbled2 cups broken uncooked wide egg noodles2 cans (15 ounces each) butter beans, rinsed and drained1/4 cup grated Parmesan cheese4 cups cubed cooked roast beef, optional
Preparation
In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.
