El Rancho Soup
1 small onion, chopped
1 cup Frenched green beans, cut in 1-inch pieces
1/4 teaspoon sugar
1 can (10 3/4 ounces) chicken noodle soup
1 can (10 1/2 ounces) condensed beef bouillon
2 soup cans of water
2 tablespoons choppe
1 Melt butter or margarine in large saucepan; add onion, beans and sugar; saute over low heat 2 to 3 minutes, stirring often.
2 Stir in soups, water, parsley, pimiento and corn; heat to boiling; simmer 5 minutes, or until beans are cooked tender-crisp.