2 (10 1/4 oz.) cans vegetable soup
1 (10 1/4 oz.) can bean soup
3 cans water
3 tbsp. butter
2 (5 3/4 oz.) cans shrimp
4 slices of French bread toasted
Grated Parmesan cheese

Combine soup and water in a saucepan. Heat. Add shrimp and butter. Heat. Place a toasted bread in each bowl, ladle soup over bread. Sprinkle with cheese. Serves 4 to 6.