Macaroni and Tomato Soup

2 Tbls. oil

1/2 cup onion (chopped)

1/4 cup diced orange pepper

1 cup diced celery

1 - 10.5 oz tomato soup

1 can water

1 - 46 oz. tomato juice

4 oz. macaroni, cooked

Dash pepper

1/2 teaspoon salt (or more to taste)

1/2 teaspoon sweet basil

1 T sugar

1 to 2 bay leaves

Directions:

In heavy saucepan, melt butter; cook onion, orange pepper, and celery until limp but not brown.  Add remaining ingredients.  Heat to boiling.  Makes 10 to 12 one cup servings.