2 tbsp. vegetable oil
1 med. onion

Cook above, stirring frequently, 4-5 minutes.

2 tsp. minced garlic
4 bouillon cubes (chicken)
4 c. water
1 can tomato soup
1 (28 oz.) can whole tomatoes, chopped
1 (15 oz.) can chick peas
2 stalks celery, diced
1 carrot, thin sliced
1 potato, chunked
1/8 c. dried parsley
1 tsp. basil
6 drops Tabasco sauce
Black pepper

Bring to boil, lower heat, cover and cook for 20 minutes. (More time if vegetables are very hard). Remember they will cook more when macaroni is dropped in.

1 c. elbow macaroni (dry)

Add and simmer macaroni, stirring for 15 minutes more.

Parmesan cheese

Individual desire. Serves 6.