1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
2 cloves garlic, minced
1 (96 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can red kidney beans, undrained
2 c. water, more if desired
5 tsp. beef bouillon granules or cubes
1 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. pepper
2 c. shredded cabbage
1 c. frozen or fresh green beans, cut in 1-inch pieces
1/2 c. sm. elbow macaroni
Parmesan cheese, if desired

Brown beef in a large heavy kettle; drain. Add all ingredients except cabbage, green beans, and macaroni. Bring to a boil. Lower heat, cover and simmer 20 minutes. Add cabbage, green beans, and macaroni. Bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving. Serves 12 or more.