CHILI SOUP 
8 oz. pkg. egg noodles
2 chopped onions
3-4 stalks celery, chopped
4 eggs
2 cans kidney or red beans
1 -1 1/2 cubed tomatoes
1/2 c. butter
1 tsp. salt
1 garlic toe
1/2 tsp. chili powder

Boil the egg noodles in salt water, then drain and set aside. Saute onions, celery, and eggs. In a large pan, add tomatoes, beans, butter, salt, garlic, and chili powder. To this add the sauteed mixture and simmer 20 minutes. Add egg noodles a few minutes before serving.

 

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