Tomato And Bean Soup - cooking recipe

Ingredients

1 large yellow onion
garlic clove, crushed (to taste, personally I put in a whole bulb)
1 kg tomatoes, ripe, chopped coarsely
500 ml chicken stock
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce (or to taste)
2 tablespoons fresh parsley
800 g beans, canned, different varieties

Preparation

Fry onion and garlic in a pan, until onion is soft.
Stir in the chopped tomatoes, stir more until tomatoes are soft.
Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky.
Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.