1 (28 oz.) can whole tomatoes
7 c. beef broth (3 cans broth plus 2 cans water)
1 garlic clove
1 can (16 oz.) chick peas (garbonzo beans); rinsed and drained
1 can (16 oz.) kidney beans; rinsed and rained
2 stalks celery, sliced
1/3 c. Pace Picante sauce - optional (I use mild, you may wish to use less)
1 (10 1/2 oz.) pkg. frozen green beans
1/4 of a sm. head cabbage
1/4 tsp. basil
1/2 c. parsley, optional

Bring to boil. Cover and cook 30 minutes.

The last 5 minutes add:

2 c. shell macaroni
1 c. (1 med.) diced yellow squash