1 lb. ground beef
1 small onion, chopped
1 large stalk celery, sliced
1/4 small head cabbage, thinly sliced
1 (14 1/2 to 16 oz.) can tomatoes
1 (10 1/2 oz.) can garbanzo beans
1 (7 oz.) can whole kernel corn
1 medium zucchini, sliced
3/4 c. medium shell macaroni
1 1/2 tsp. beef bouillon
1/2 tsp. dried basil leaves

In 5-quart Dutch oven or saucepot over high heat, cook ground beef, onion, celery and cabbage, stirring carefully so meat stays in chunks. Cook until all pan juices evaporate and meat and vegetables are lightly browned, about 10 minutes. Add tomatoes, garbanzo beans, corn (including all liquid), zucchini, macaroni, bouillon, basil leaves and 2 1/2 cups water. Heat to boiling over high heat, stirring to break up tomatoes. Reduce heat to low, cover and simmer 8 to 10 minutes until macaroni and vegetables are tender.

Serves 6.