1/2 lb. ground beef
1/4 c. salad oil
1 clove garlic, finely chopped
1 c. chopped onion
1 c. chopped celery
1 (6 oz.) cans tomato paste
1 (10 1/2 oz.) can beef broth
2 1/2 qt. water
1-2 c. chopped cabbage
1 (10 oz.) pkg. frozen peas & carrots
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary
1 (1 lb.) can kidney beans, not drained
1 c. uncooked elbow macaroni
Parmesan cheese

Using a deep pan, brown the beef in oil and pour off any excess drippings. Then add the garlic, onion and celery; cook until transparent. Stir in tomato paste, beef broth, water, cabbage, frozen peas and carrots, salt, pepper and rosemary. Bring to a boil, cover and simmer for 1 hour. Add kidney beans and macaroni. Cook for 15-20 minutes longer. Garnish with Parmesan cheese.

This soup is high in food value, low in calories and economical. Other vegetables and bits of leftover vegetables and cooking liquid may be added to this soup.