Bean Soup With Pasta, Tomatoes and Corn

Made this bean soup last night and it turned out pretty well, so I thought I would post the recipe for safe keeping. Hope someone else enjoys it too!

• Ready In: 50 mins
• Serves: 10
• Yields: 1 1/2 Cups

Ingredients

• 1 (48 ounce) jar great northern beans (undrained)
• 1  cup frozen corn
• 10 1⁄2 ounces  campbell's tomato soup (undiluted)
• 1 (28 ounce) can whole tomatoes (undrained and chopped)
• 3⁄4 cup  whole wheat rotini
• 5  cups water
• 2  vegetable bouillon cubes
• 1 1⁄2 teaspoons dried basil
• 1 1⁄2 teaspoons thyme
• 1⁄8 cup dried parsley
• 1⁄2 teaspoon oregano
• 1⁄8 cup sugar (or to taste)

Directions

1. Combine all ingredients in a large soup pot.
2. Cook until pasta is done, about 1/2 hour.
3. Like most soups, it is even better the next day!