1 lb. ground beef
1 lg. celery stalk, sliced
1 (14 1/2 - 16 oz.) can tomatoes
1 (7 oz.) can whole kernel corn
1 beef bouillon cube
1 sm. onion
1/4 sm. head cabbage, sliced thin
1 can garbanzo beans
3/4 c. macaroni
1/2 tsp. basil

In saucepot, cook ground beef, onions, celery and cabbage until beef is lightly browned. Add tomatoes, beans and corn with their liquid, macaroni, bouillon, basil and 2 1/2 cups water. Heat to boiling, stirring to break up tomatoes. Reduce heat to low. Cover and simmer 8 to 10 minutes until macaroni and vegetables are tender.