1 lb. ground chuck
1 large onion, diced
1 cup celery, sliced
1 cup carrots, sliced
2 cloves garlic, minced
1 (1 lb.) can tomatoes (with liquid)
1 (15 oz.) can red kidney beans (with liquid)
1 (15 oz.) can tomato sauce
5 tsp. beef bouillon granules
1 tbsp. dried parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
2 cups shredded cabbage
1 cup green beans
1/2 cup small elbow macaroni
Parmesan cheese

Brown been in large Dutch oven. Drain fat. Add onion, celery, carrots, garlic, tomatoes, tomato sauce, red Kidney beans, beef bouillon, parsley flakes, salt, pepper, oregano and basil. Bring to a boil. Lower heat.

Cover and simmer for 20 minutes. Add cabbage, green beans and macaroni. Bring to boil. Lower heat. Cover and cook for 10 minutes. (At this point soup can be frozen for later use).

To reheat, turn into saucepan. Add 1/2 cup water to each cup of soup. Bring to a boil. Cover and simmer for 10 minutes.

Sprinkle with Parmesan cheese.