1 lb. lean ground beef
6 c. water
1 (28 oz.) can tomatoes
1 c. each: chopped onion, celery and bell pepper
1 c. sliced carrots
2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
2 bay leaves
1 (14 oz.) can red kidney beans
1 c. shredded cabbage
1/2 c. macaroni
1 3/4 c. freshly grated Parmesan cheese

Heat a stockpot over medium-high heat. Place ground beef in stockpot. Cook until browned and crumbly.

Place the ground beef in a colander and drain well. Return the ground beef to the stock pot. Add the water, undrained tomatoes, onion, celery, bell pepper, carrot, salt, Worcestershire sauce, black pepper and bay leaves to the ground beef in the stockpot and mix well. Bring to a boil; reduce the heat.

Simmer, covered, stirring occasionally, for about 1 hour. Drain the beans. Add beans, cabbage and macaroni to the ground beef mixture and mix well; cover. Simmer over low heat, stirring occasionally, for 30 minutes. Discard bay leaves. Ladle into soup bowls. Sprinkle with Parmesan. Serve with crackers or crusty bread, if desired.