3 slices diced bacon
2 stalks celery, chopped
1 c. onion, chopped
1 sm. carrot, diced
4 c. water
1 (15 oz.) can kidney beans
1 (14.5 oz.) can Italian tomatoes, undrained & chopped
2 sm. potatoes, diced
1 sm. zucchini
1/2 c. elbow macaroni
2 beef bouillon cubes
1/2 tsp. garlic salt
1/4 tsp. pepper

Cook bacon; reserve drippings. Saute onions, celery and carrots until tender in some of the drippings. Stir in bacon and remaining ingredients; bring to a boil and simmer covered 30 minutes or to desired consistency. Yields: Makes 7 1/2 cups.