1 lb. ground chuck
1 lg. onion, diced
1 c. sliced celery
1 c. sliced carrots
2 cloves garlic, minced
1 (15 oz.) can tomatoes with liquid
1 (15 oz.) can tomato sauce
1 (15 oz.) can kidney beans with liquid
1 c. water
1 tbsp. parsley flakes
1/2 tsp. oregano
1/2 basil leaf
2 c. shredded cabbage
1 c. frozen green beans
1/2 c. sm. macaroni

Brown beef in 5 quart kettle, breaking up with spoon as it cooks, drain excess fat. Add onion, celery, carrots, garlic, tomatoes, tomato sauce, kidney beans, parsley flakes, oregano, basil and pepper. Bring slowly to boiling. Lower heat, cover and simmer 20 minutes. Add cabbage, green beans and macaroni. Bring to a boil, simmer until vegetables and macaroni are tender.