2 lb. ground sirloin or chuck
1 large (48 oz.) can tomato juice
1 large (16 oz.) can stewed tomatoes
1 (8 oz.) can minced clams, rinse and drain
2 tsp. basil
2 tsp. leaf oregano
2 tsp. garlic powder
1 bay leaf
2 tbsp. minced dry onion flakes
1 tbsp. Worcestershire sauce
2 cubes chicken bouillon
1 (7 1/2 oz.) jar sliced mushrooms, drained
2 c. chopped celery
1 c. sliced carrots
1 can each green and yellow wax beans with juice
1/2 head finely shredded cabbage
1/2 c. elbow pasta* (see below as to when to add)

Sauté beef and drain on paper towel; press out any grease. Place in very large soup pot. Add remainder of ingredients in order given, ending with cabbage. Simmer until done, about 1 1/2 hours. *Add the pasta the last 7 to 10 minutes. May add water if consistency is too thick for your taste.