1 clove garlic, minced
1 c. chopped onion
1 c. sliced celery
1/4 c. vegetable oil
1 (12 oz.) can tomato paste
1 (10 oz.) can beef broth
2 1/2 qt. water
1 c. chopped cabbage
1 (16 oz.) pkg. frozen mixed vegetables
2 1/2 tsp. salt
1/4 tsp. pepper
1 lb. lean ground beef
1 (15 oz.) can dark red kidney beans
1 c. elbow macaroni
4 oz. Colby Longhorn cheese, grated

In a large kettle, saute garlic, onion and celery in oil for 3 minutes. Add tomato paste, beef broth, water, cabbage, frozen vegetables, salt and pepper. Bring to a boil. Add ground beef in small balls. Cover and simmer for 1 hour. Add kidney beans and elbow macaroni. Simmer 15 minutes until macaroni is tender. Serve hot; sprinkle with grated cheese. Makes 4 quarts.