4 tbsp. salad oil, melted fat or drippings
1 c. onion, chopped
3/4 c. carrots, diced
1 c. white turnips, diced (optional)
1 c. cabbage, shredded
1/2 c. celery stalks & leaves, sliced
1/2 clove garlic, minced
2 qt. stock
1/4 tsp. pepper
1/4 tsp. marjoram
1 1/2 c. potatoes, diced
1/3 c. macaroni, broken in sm. pieces
2 c. #2 can tomatoes, canned
2 c. #2 can red kidney beans, canned
Grated cheese, Parmesan or Italian style

Use 3 cans condensed bouillon (beef broth) combined with 4 cups water or 8 bouillon cubes dissolved in 2 quarts boiling water.

Heat salad oil, fat or drippings in 5 quart kettle over medium heat. Add onion, carrots, turnips, cabbage, celery and garlic; stir well; cover and cook slowly 10 minutes. Add stock, pepper and marjoram; boil slowly about 15 minutes. Add potatoes and macaroni, cook 15 minutes longer or until vegetables are tender. Add tomatoes, beans and salt to taste. Heat thoroughly and with grated cheese. Makes about 3 quarts.