Rogene's Italian Vegetable Soup

• 1 lb ground beef
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, sliced
• 2 garlic cloves, minced
• 1 (16 ounce) can cajun-style stewed tomatoes
• 5 teaspoons beef bouillon granules
• 1 tablespoon dried parsley
• 1 teaspoon seasoning salt
• 12 teaspoon oregano
• 12 teaspoon sweet basil
• 14 teaspoon pepper
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, undrained
• 2 cups water
• 1 cup beef broth
• 2 cups shredded cabbage
• 23 cup small elbow macaroni
• monterey jack cheese, grated

1. Brown beef in large heavy kettle; drain.
2. Add all ingredients except cabbage and macaroni.
3. Bring to boil.
4. Lower heat, cover and simmer 20 minute add cabbage and macaroni; bring to a boil and simmer until vegetables are tender.
5. Sprinkle with grated jack cheese before eating.

ground beef, onion, celery, carrot, garlic, cajunstyle stewed, beef bouillon granules, parsley, salt, oregano, sweet basil, pepper, tomato sauce, kidney beans, water, beef broth, cabbage, elbow macaroni, cheese

Taken from www.food.com/recipe/rogenes-italian-vegetable-soup-201372 (may not work)