Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1 c. sliced celery
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
2 c. water
5 tsp. beef bouillon granules
1 tsp. salt
1/2 tsp. sweet basil
2 c. shredded cabbage
Parmesan cheese
1 c. diced onion
1 c. sliced carrots
1 can (16 oz.) tomatoes
1 can (15 oz.) red kidney beans, undrained
1 Tbsp. dried parsley flakes
1/2 tsp. oregano
1/4 tsp. black pepper
1/2 c. small elbow macaroni

Preparation

Brown beef in large heavy kettle; drain.
Add all the ingredients except cabbage and macaroni.
Bring to boil.
Lower heat; cover and simmer 20 minutes.
Add cabbage and macaroni; bring to boil and simmer until vegetables are tender.
Sprinkle with the Parmesan cheese before serving.
Makes 12 servings.