Leftover Soup - cooking recipe

Ingredients

11 oz. can red kidney beans
1 medium potato, peeled and diced
1 diced onion
1 diced carrot
1 diced zucchini
1 diced celery stalk
2 c. canned tomatoes (reserve liquid)
1 cube chicken stock
water

Preparation

Rinse kidney beans in cold water.
Place in pan with all vegetables, stock cube and sufficient water to cover.
Bring to a boil.
Lower heat and simmer for 1 hour.
Serves 6.