1 lb. ground beef
1 sm. onion, chopped
1 lg. celery stalk, sliced
1/4 sm. green cabbage, thinly sliced
1 (14 1/2 to 16 oz.) can tomatoes
1 (10 1/2 oz.) can garbanzo beans
1 (7 oz.) can whole kernel corn
1 med. sliced zucchini, about 10 oz.
3/4 c. med.-sized shell macaroni
1 1/2 tsp. beef flavored instant bouillon
1/2 tsp. dried basil leaves

1. In 5 quart Dutch oven or saucepan over high heat cook ground beef, onions, celery and cabbage, stirring carefully so meat stays in chunks, until all pan juices evaporate and meat and vegetables are lightly browned, 10 minutes.

2. Add tomatoes, garbanzo beans and corn, including liquid, zucchini, macaroni, bouillon, basil leaves and 2 1/2 cups water; cook over high heat. Heat to boiling to break up tomatoes. Reduce heat to low; cover and simmer soup 8 to 10 minutes or until macaroni and vegetables are tender. Makes 6 large servings. Each serving about 410 calories, 20 grams fat, 65 mg. cholesterol and 690 mg. sodium.