2 lbs. beef shank
3/4 c. dry kidney beans
5 c. water
2 tbsp. vegetable oil
1 (16 oz.) can tomatoes (low sodium)
1/2 head cabbage, cut in pieces
2 sliced carrots
1 diced onion
2 tsp. basil
1 tsp. oregano
1/8 tsp. pepper
1/2 c. elbow macaroni
1 (9 oz.) pkg. frozen green beans

Rinse kidney beans. Combine with water and boil 2 minutes. Remove from heat; cover and let stand 1 hour. Brown beef in oil and add to beans and liquid mixture. Add all remaining ingredients. Cover and simmer 30 minutes. Makes 8 servings.