2 tbsp. corn oil
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1 clove garlic, minced
1 (28 oz.) can tomatoes
1 (16 oz.) can kidney beans, undrained
1 lb. kielbasa, cut in 1/4 inch slices
8 oz. twist macaroni
4 c. coarsely chopped cabbage
1 c. water

In heavy 5 quart Dutch oven, heat oil; add onion, celery, carrots, and garlic. Cook, stirring 3 minutes. Stir in tomatoes. Add kidney beans. Cover and simmer 10 minutes. Add kielbasa, macaroni, cabbage, and water. Bring to boil. Reduce heat, cover and simmer 10-15 minutes until macaroni is tender. Let stand 5-10 minutes.