1 lb. ground beef
1 c. diced onions
1 c. diced celery
1 c. sliced carrots
2 cloves garlic
1 large can V-8 juice
1 (15 oz.) can tomato sauce
1 1/2 c. mixed vegetables (frozen)
4 c. water
5 beef bouillon cubes
1 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. pepper
2 c. shredded cabbage
1 c. elbow macaroni, cooked

Brown beef in large heavy kettle; drain. Add all the ingredients, except cabbage and macaroni. Bring to boil. Lower heat; cover and simmer for an hour. Add cabbage and macaroni. Bring to boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving.