Italian Vegetable Soup - cooking recipe

Ingredients

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

Preparation

Brown beef in large heavy kettle; drain.
Add all ingredients, except cabbage and macaroni.
Bring to boil; lower heat and simmer 20 minutes.
Add cabbage and macaroni.
Bring to boil and simmer until vegetables are tender.
This dish is low in fat, sugar and salt.