1 lb. lean ground beef
1/2 to 3/4 c. onion, chopped
1 qt. tomatoes, crushed
2 tsp. chicken bouillon granules
2 c. water
1 can red kidney beans, undrained (16 oz.)
2 med. carrots, sliced
1/4 c. elbow macaroni
4 generous cups cabbage cut up
1 pkg. frozen green beans (9 oz.)
1 tsp. salt
3/4 tsp. basil, scant
1/8 tsp. pepper

In 4 quart saucepan, brown beef and onions. Add tomatoes and remaining ingredients. Heat to boiling, reduce heat and simmer for about 45 minutes, until macaroni is tender, stirring occasionally.