2 lbs. ground beef
1 lg. onion, chopped
1 clove garlic, finely chopped
1 can (28 oz.) whole tomatoes
1 can (15 oz.) kidney beans
1 can (12 oz.) whole kernel corn
1 c. sliced celery
2 c. shredded cabbage
2 sm. zucchini, sliced
1 c. uncooked elbow macaroni
3 1/2 c. water
2 tsp. instant beef bouillon
1 1/2 tsp. salt
1 1/2 tsp. Italian seasoning

Cook beef, onion, garlic in large heavy skillet until beef is light brown; drain. Stir in tomatoes and beans with their liquid and remaining ingredients; break up tomatoes with fork. Heat to boiling, reduce heat. Cover and simmer until macaroni and veggies are tender, about 10 minutes.