Minestrone Soup

• 1 lb. ground beef
• 1 small onion, chopped
• 1 large stalk celery, sliced (not a bunch, just stalk)
• 1/4 small head cabbage, sliced
• 1 (14 1/2 oz.) can whole tomatoes (not drained)
• 1 small can tomato sauce
• salt and pepper
• 1 (10 1/2 oz.) garbanzo beans or lima (not drained)
• 1 (16 oz.) whole kernel corn (not drained)
• 3/4 c. medium-size shell macaroni
• 2 beef bouillon cubes
• 1/2 tsp. dried basil leaves

1. In 5-quart Dutch oven or saucepot over high heat, cook onion, celery, beef and cabbage, stirring carefully so meat stays chunky. Cook until all juices evaporate and rest are lightly browned.
2. Add tomatoes, beans and corn.
3. (Use their liquids, do not drain juices off.)
4. Add macaroni, bouillon and 2 1/2 cups water.
5. Heat to boiling to break up tomatoes.
6. Reduce heat.
7. Cover and simmer at least 20 to 25 minutes until macaroni is cooked and vegetables are tender.
8. If it is too thick, add more tomato juice.

ground beef, onion, stalk celery, head cabbage, tomatoes, tomato sauce, salt, garbanzo beans, whole kernel corn, shell macaroni, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=202826 (may not work)