| | Directions | | Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans, macaroni, and Parmesan cheese. Bring to boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving. Yield: 12 servings. |
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| Ingredients | | - |  | 1 pound Ground Beef |
| - | | 1 cup diced onion |
| - | | 1 cup sliced celery |
| - | | 1 cup sliced carrots |
| - | | 2 cloves garlic, minced |
| - | | 1 can tomatoes (16 ounce can) |
| - | | 1 can tomato sauce (15 ounce can) |
| - | | 1 can red kidney beans, undrained (15 ounce can) |
| - | | 2 cups water |
| - | | 5 teaspoons beef bouillon granules |
| - | | 1 tablespoon dried parsley flakes |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon oregano |
| - | | 1/2 teaspoon sweet basil |
| - | | 1/4 teaspoon black pepper |
| - | | 2 cups Shredded cabbage |
| - | | 1 cup frozen or fresh green beans, cut inch 1 inch pieces, optional |
| - | | 1/2 cup small elbow macaroni |
| - | | Parmesan cheese |
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