Farm Country Vegetable Beef Soup - cooking recipe

Ingredients

1 1/2 tablespoons vegetable oil
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, diced
1 parsnip, peeled and diced
green beans, ends trimmed and chopped (a handful)
1 large potato, peeled and diced
2 cups cored thinly sliced green cabbage
2 garlic cloves, minced
8 cups beef stock
1 teaspoon fresh thyme leave (or 1/2 t. dried)
1/2 teaspoon salt, plus more to taste
fresh ground black pepper
1 cup diced cooked beef
3/4 cup elbow macaroni (or small shells)

Preparation

Heat the oil in a large soup pot over fairly high heat.
Add all the vegetables and the garlic; cook, stirring often, for 4-5 minutes.
Add the stock, thyme, salt, pepper, and beef to the pot.
Bring the soup to a boil, then decrease heat and simmer, partially covered, until the vegetables are just barely tender, 12-15 minutes.
Taste, adding more salt and pepper, if desired.
Add the macaroni to the soup and continue to cook for a few more minutes, until the pasta is tender.
Serve piping hot.