3 lb. stew beef
4 medium carrots, peeled
2 large celery stalks, cut up
1 large onion, quartered
4 sprigs fresh parsley
1 bay leaf
1 (17 oz.) can tomatoes (undrained)
1 (20 oz.) can chickpeas or kidney beans (undrained)
1 (10 oz.) pkg. frozen cut green beans
1 (10 oz.) pkg. frozen peas
2 c. chopped cabbage
1 clove garlic
1/4 tsp. pepper
1 tbsp. salt
1/4 lb. macaroni

Place the beef, 1 teaspoon salt and 4 quarts of water in a large kettle. Cover and bring to a boil. Add carrots, celery, onion, garlic, parsley and bay leaf and simmer, uncovered, for 3 hours. Remove beef and carrots and set aside. Strain the broth (about 7 cups) and reserve. In kettle, combine broth, tomatoes, chickpeas, cabbage, macaroni, 2 teaspoons salt and the pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, 45 minutes. Slice carrots and cut meat into small pieces. Add meat to simmering soup. Add carrots when soup is done.

Makes 3 1/2 quarts.