Minestrone Soup With Ground Beef

• 1 lb. lean ground beef
• 1 small onion, chopped
• 1 large celery stalk, sliced
• 1/4 head cabbage, thinly sliced
• 1 (16 oz.) can stewed tomatoes
• 1 (10 oz.) can garbanzo beans
• 1 can whole kernel corn
• 1 medium sized zucchini, sliced
• 1 c. medium sized shell macaroni
• 1 1/2 tsp. beef flavor instant bouillon
• 1/2 tsp. dried basil leaves

1. In 5-quart Dutch oven over high heat, cook ground beef, onion, celery and cabbage, stirring until all pan juices evaporate and meat and vegetables are lightly browned, about 10 minutes.
2. Add tomatoes, garbanzo beans and corn, all with their liquid, zucchini, macaroni, bouillon, basil leaves and 3 cups water over high heat. Heat to boiling.
3. Reduce heat to low; cover and simmer soup 8 to 10 minutes until macaroni and vegies are done.

lean ground beef, onion, celery stalk, cabbage, tomatoes, garbanzo beans, whole kernel corn, zucchini, macaroni, beef flavor, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=193433 (may not work)