1 lb. Round steak
1/2 head cabbage, chopped
6 quarts water
2 onions, chopped
6 stalks celery, sliced
4 carrots, sliced
1 can kidney beans, drained & rinsed
1 can tomatoes, crushed or whole
1 tsp parsley flakes
1 tsp thyme leaves
1 tsp marjoram leaves
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp crushed red pepper seeds
1 bag (16 oz) frozen mixed vegetables
1 cup uncooked ditalini or elbow macaroni

Combine steak, cabbage, water, onions, celery, carrots, kidney beans, tomatoes and seasonings in a large soup pot. Bring to a boil, cover and simmer for 2 hours.

Add frozen mixed vegetables, cover and simmer for 1 hour. Remove steak and allow to cool. Add 1 cup of macaroni, bring to a boil, then cover and remove from heat. When steak is cool, cut into small pieces and add back into soup.

Note: This soup has no salt added, so it is "Heart Friendly".