1 tbsp. olive oil
1/2 lb. beef cubes
1 can whole tomatoes
1 env. Lipton onion soup mix
3 c. water
1/4 tsp. oregano
1 med. onion, cut into chunks
1 stalk celery, cut into 1" pieces
1 c. sliced green beans
1 (20 oz.) can chick peas or garbanzos, drained
1/2 c. sliced zucchini
1/4 c. uncooked elbow macaroni

In big pot, heat oil and brown beef. Add tomatoes, then onion soup mix, blended with water and oregano. Simmer, stirring occasionally, 30 minutes. Add onion, celery, carrot and green beans. Simmer, stirring occasionally, 30 more minutes. Stir in remaining ingredients and simmer, stirring, another 15 minutes or until vegetables and macaroni are tender. Makes about 2 quarts, serves 6 to 8.