DIRECTIONS

In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
    Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving. Yield: 16 servings (4 quarts).