Chili Soup - cooking recipe

Ingredients

1 lb ground beef, browned & drained
1 (16 ounce) can tomato sauce
2 (10 3/4 ounce) cans tomato soup
2 cups elbow macaroni, uncooked
8 cups water
1 tablespoon chili powder (can add more to taste)
1 (15 ounce) can kidney beans
shredded cheddar cheese
onion, chopped

Preparation

In large saucepan bring approximately 8 cups of water to a boil. Add the elbow noodles as well as the tomato sauce and kidney beans and cook pasta til done according to box directions. DO NOT DRAIN!
Brown beef in saucepan, and drain. Add tomato soup, and chili powder to beef and let simmer for a couple of minutes.
Transfer meat mixture to the pot of cooked noodles (with water) and stir well. (Add more water if too thick -- should be a brothy soup consistency).
Allow to heat through and serve with cheese and onion to taste in each bowl.