Italian Vegetable Soup

Italian Vegetable Soup

1 pound ground beef

1 cup diced onion

1 cup sliced celery

1 cup sliced carrots

2 cloves garlic, minced

16 oz canned tomatoes

15 oz canned tomato sauce

15 oz canned red kidney beans, undrained

2 cups water

5 tsp beef bouillon granules

1 tbl dried parsley flakes

1 tsp salt

½ tsp oregano

½ tsp sweet basil

¼ tsp black pepper

2 cups shredded cabbage

1 cup frozen or fresh green beans, (cut in 1 inch pieces)

½ cup small elbow macaroni

Parmesan cheese

Brown beef in large heavy kettle; drain.  Add all the ingredients except cabbage, green beans and macaroni.  Bring to boil.  Lower heat; cover and simmer 20 minutes.  Add cabbage, green beans and macaroni; bring to boil and simmer until vegetables are tender.  If you prefer a thinner soup, add additional water or broth.  Sprinkle with the Parmesan cheese before serving.