Submitted by Rebecca Clark of Tyrone
1 pound ground beef
1 cup celery, diced
2 cloves garlic, minced
1 15-ounce can tomato sauce
1 cup diced onion
1 cup sliced carrots
1 16-ounce can diced tomatoes
1 15-ounce can red kidney beans, undrained
5 teaspoons beef bouillon granules
2 cups water
1 teaspoon salt
1 tablespoon dried parsley flakes
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon black pepper
2 cups shredded cabbage
1/2 cup small elbow macaroni
1 cup frozen or fresh green beans, cut in 1 inch pieces
Parmesan cheese
Brown beef in large heavy kettle and drain grease.
Add all ingredients except cabbage, green beans and macaroni.
Bring to a boil.
Lower heat, cover and simmer 20 minutes. Add cabbage, green beans and macaroni, bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving.
