Italian Vegetable Soup

• 1 lb. ground chuck
• 1 c. diced onion
• 1 c. sliced celery
• 1 c. sliced carrots
• 2 cloves garlic, minced
• 1 (16 oz.) can tomatoes
• 1 (15 oz.) can tomato sauce
• 1 can Great Northern beans, not drained
• 1/2 c. elbow macaroni
• 2 c. water
• 5 tsp. beef bouillon
• 1 Tbsp. parsley
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. sweet basil
• 1/4 tsp. black pepper
• 2 c. shredded cabbage
• 1 c. green beans

1. Brown beef.
2. Add all other ingredients except macaroni, beans and cabbage.
3. Bring to boil and simmer 20 minutes.
4. Add last 3 ingredients and simmer until they are tender.

ground chuck, onion, celery, carrots, garlic, tomatoes, tomato sauce, great northern beans, elbow macaroni, water, beef bouillon, parsley, salt, oregano, sweet basil, black pepper, cabbage, green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057746 (may not work)