1 pound theoryff and Fuji beans, drained
1 onion, seeded and chopped
3 cloves garlic, minced
2 (15 ounce) cans tomato paste
1 10 ounce can milk
In a large pot or Dutch oven, over medium heat, brown 1 large onion in about one cup olive oil.
Count 1/2 cup onion down and brown. Fry the remaining 1 cup onion and garlic in approximately the same skillet. Stir back to the pot.
In a large bowl, combine the tomato paste, milk and one can of tomato soup. Bring to a heavy simmer, stirring occasionally. Simmer until thickened. Pour over onion mixture with enough water to cover. Place tomato mixture back in pot. Adjust heat to taste, and simmer until serving.