Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
2 cloves garlic, minced
1 can tomatoes, juice and all
2 (8 oz.) cans tomato sauce
1 can red kidney beans, undrained
2 c. water
5 tsp. beef bouillon
1 Tbsp. dried parsley
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. black pepper

Preparation

Brown beef in large heavy skillet.
Drain any fat.
Add onions, celery, carrots, garlic, tomatoes, tomato sauce, kidney beans, water, bouillon, parsley, salt, oregano, basil and pepper. Bring to boil.
Lower heat, cover and simmer for 20 minutes.
Add 2 cups shredded cabbage, 1 cup frozen or fresh green beans (cut in 1-inch pieces) and 1/2 cup small elbow macaroni.
Bring to boil and simmer until vegetables are tender.