- 1 pound lean ground beef
- 2 cups water
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can Italian stewed tomatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 3 beef bouillon cubes
- 2 garlic cloves, minced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/2 teaspoon pepper
- 2 cups shredded cabbage
- 1 cup cooked elbow macaroni
- 1 tablespoon minced fresh parsley
- In a Dutch oven or soup kettle over medium heat, cook beef until no longer pink; drain. Add the next 12 ingredients; bring to a boil. Reduce heat, cover and simmer for 1 hour or until the vegetables are tender. Add cabbage, macaroni and parsley. Cook 20 minutes longer or until cabbage is tender.