2 lbs. beef soup bone (optional)
3 lbs. beef, sliced
4 qts. water
1 (28 oz.) can tomatoes
1 (15 oz.) can tomato sauce
2 med. onions, quartered
1/4 c. chopped parsley
2 tbsp. salt
2 tsp. basil, crushed
1/2 tsp. black pepper
1/4 tsp. garlic powder
2 bay leaves
2 c. sliced carrots
2 c. sliced celery
4 c. uncooked macaroni
2 (8 oz.) pkg. frozen Italian green beans
1 (10 oz.) pkg. frozen peas
1 (20 oz.) can white or red kidney beans
Grated Parmesan

1. Place meat and bones in 8 or 10 quart soup kettle. Add water and bring to boil. Add tomatoes, sauce, onions and seasonings. Cover and simmer 1 1/2 hours.

2. Add carrots and celery, simmer 1/2 hour or until meat is tender.

3. Remove meat and bones, discard bones and fat. Cut meat in bite size pieces and return to soup.

4. Heat soup to boiling, add uncooked macaroni, green beans, and peas. Cook 15 to 20 minutes until macaroni is tender. Stir in kidney beans and heat to bubbling. Serve with Parmesan cheese. Makes 6 quarts. May be frozen, leave 1 inch at top of container.