Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1 c. diced onions
1 c. diced celery
1 c. sliced carrots
2 cloves garlic
1 large can V-8 juice
1 (15 oz.) can tomato sauce
1 1/2 c. mixed vegetables (frozen)
4 c. water
5 beef bouillon cubes
1 Tbsp. parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. pepper
2 c. shredded cabbage
1 c. elbow macaroni, cooked

Preparation

Brown beef in large heavy kettle; drain.
Add all the ingredients, except cabbage and macaroni.
Bring to boil.
Lower heat; cover and simmer for an hour.
Add cabbage and macaroni. Bring to boil and simmer until vegetables are tender.
If you prefer a thinner soup, add additional water or broth.
Sprinkle with Parmesan cheese before serving.