Italian Vegetable Soup

• 1 lb. ground beef
• 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 (15 oz.) can red kidney beans (undrained)
• 2 c. water
• 5 tsp. beef bouillon
• 1 Tbsp. dried parsley flakes
• 1 tsp. salt
• 1 tsp. oregano
• 1/2 tsp. sweet basil
• 1/4 tsp. pepper
• 2 c. shredded cabbage
• 1 c. cut green beans
• 1/2 c. small elbow macaroni

1. Brown beef in large pan; drain.
2. Add all the ingredients except cabbage, green beans and macaroni.
3. Bring to a boil. Lower heat; cover and simmer for 20 minutes.
4. Add cabbage, green beans and macaroni.
5. Bring to a boil; simmer until vegetables are tender.
6. Sprinkle with Parmesan cheese before serving.

ground beef, onion, celery, carrots, garlic, tomatoes, tomato sauce, red kidney beans, water, beef bouillon, parsley flakes, salt, oregano, sweet basil, pepper, cabbage, green beans, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774650 (may not work)