8 slices bacon (about 1/2 lb.)
1 c. thinly sliced carrots
1 c. thinly sliced onions
1 lg. clove garlic, minced
4 1/2 c. tomato juice
1 (14 1/2 oz.) can chicken broth
2 (16 oz.) cans kidney beans, undrained
1 c. uncooked sm. shell macaroni
1/8 tsp. pepper

In a 6 quart saucepan, cook bacon until crisp; remove and crumble. Spoon off all but 2 tablespoons drippings. Cook carrots and onions with garlic in drippings until tender. Add remaining ingredients. Cover 30 minutes or until done; stir occasionally. Makes 8 1/2 cups. 8 servings.