Categories: Soups

Ingredients

• 1 lb ground beef
• 1 cup diced onion
• 1 cup sliced celery
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 1 can (16 oz) diced tomatoes (or petite diced)
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) red kidney beans, undrained
• 2 cups water
• 5 tsp beef bouillon granules
• 1 TBSP dried parsley flakes
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 2 cups shredded cabbage
• 1 cup frozen or fresh green beans, cut into 1 inch pieces, opt.
• 1/2 to 1 cup small elbow macaroni (depends how thick you like it)
• Parmesan cheese

Directions

1. Brown beef in large kettle; drain fat.

2. Add all ingredients except cabbage, green beans, macaroni and cheese.

3. Bring to boil.

4. Lower heat; cover and simmer 20 minutes.

5. Add cabbage, green beans & macaroni.

6. Bring to boil and simmer til vegetables are tender.

7. If you want a thinner soup, add more water.

8. Sprinkle with Parmesan cheese and serve.

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