1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
2 cloves garlic, minced
1 can (16 oz.) tomatoes
1 can (15 oz.) tomato sauce
1 can (15 oz.) red kidney beans, undrained
2 c. water
5 tsp. beef bouillon granules
1 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
2 c. shredded cabbage
1 c. frozen, canned or fresh green beans
1/2 c. sm. elbow macaroni
Parmesan cheese

Brown beef in large heavy kettle; drain. Add all the ingredients except green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes.

Add 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 the Parmesan cheese if desired, before serving.

Diabetic Exchanges: One serving equals 1 protein, 1 bread; also 152 calories, 776 mg sodium, 34 mg cholesterol, 17 gm. carbohydrate, 12 gm protein, 4 gm fat. Yield: 12 servings.