- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 6 cups water
- 1 (28 ounce) can diced tomatoes, undrained
- 1 1/2 cups sliced zucchini
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 1/2 cups frozen whole-kernel corn, thawed
- 1 cup shredded cabbage
- 1 celery rib with leaves, chopped
- 2 teaspoons beef bouillon granules
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 1/2 cup uncooked elbow macaroni
- In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, zucchini, beans, corn, cabbage, celery, bouillon, Italian seasoning and salt; bring to a boil. Add macaroni. Reduce heat; cover and simmer for 15 minutes or until macaroni is tender.