1 lb. ground beef
1 onion, chopped
2 lg. celery stalks, sliced
1/2 head of cabbage, thinly sliced
1 lg. can tomatoes
1 (10 1/2 oz.) can garbanzo beans
1 (17 oz.) can whole kernel corn (don't drain)
2 med. zucchini, sliced
1 1/2 c. med. sized shell macaroni
1 1/2 tsp. beef flavored instant bouillon
1/2 tsp. basil

In Dutch oven or saucepan over high heat, cook beef, onions, celery and cabbage, stirring carefully, until lightly brown. Add tomatoes, garbanzos, corn, zucchini, macaroni, bouillon, basil and 2 1/2 cups water. Heat to boiling, reduce heat to low, cover and simmer. Cook until macaroni and vegetables are tender.

(I make this sometimes without garbanzos and zucchini, it is very good this way too.)