1 lb. ground beef
1 sm. onion, chopped
1 lg. celery stalk, sliced
1/4 head cabbage, thinly sliced
1 (1 lb.) can tomatoes
1 (10 1/2 oz.) can garbanzo beans
17 oz. can whole kernel corn
1 med. zucchini, sliced
3/4 c. shell macaroni
1/2 tsp. beef bouillon cubes
1/2 tsp. dried basil leaves

In 5 quart Dutch oven over high heat cook beef, onion, celery and cabbage until lightly browned. Add tomatoes, beans and corn with their liquid, zucchini, macaroni, bouillon, basil leaves and 2 1/2 cups water. Bring to boiling then reduce heat to low. Cover and simmer 8-10 minutes until macaroni and vegetables are tender.