Tomato Macaroni Soup

                                                                                                                     Deanne Hughes

2 T butter                                          ½ tsp salt

½ cup chopped onion                      ½ tsp basil

1 cup chopped celery                       ½ Tbsp sugar

1 can tomato soup                            1 bay leaf

1 can (46 oz) tomato juice               1 can water 

4 oz cooked macaroni

In heavy saucepan, melt butter.  Add onion and celery, cook until limp.  Add remaining ingredients, heat until just boiling.  Serves 10-12 one cup servings.