1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
2 cloves garlic, minced
1 can (16 oz.) tomatoes
1 can (15 oz.) tomato sauce
1 can (15 oz.) red kidney beans, undrained
2 c. water
5 tsp. beef bouillon granules
1 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
2 c. shredded cabbage
1 c. frozen or fresh green beans, cut in 1 inch pieces, optional
1/2 c. sm. 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. 12 servings.

This tasty dish uses less sugar, salt and fat.