Corned Beef Macaroni Soup

8 cloves  garlic, crushed
1  medium onion, chopped
2  tbsp.  melted butter
1 can  corned beef (200 grams)
200 grams  elbow macaroni, cooked al dente
5 c.  water
1  small can red kidney beans
1  small bell pepper, diced
1  carrot, diced
     Salt and pepper to taste
1/2 c.  evaporated milk
1 stalk  green onion, chopped

 In a soup pot, sauté garlic and onion in melted butter.  Add corned beef and cooked macaroni.

Add water, red kidney beans, bell pepper and carrot.  Season to taste.

Cook over medium heat with occasional stirring until cooked.  Stir in milk.  Top with green onions.

Serve hot.