1 lb. ground beef
1 c. onion, diced
1 c. celery, sliced
1 c. carrots, sliced
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can red kidney beans, undrained
2 c. water
5 tsp. beef bouillon granules
1 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
2 c. cabbage, shredded
1 c. frozen or fresh green beans, cut into 1 inch pieces (optional)
1/2 c. sm. elbow macaroni
Parmesan cheese

Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans, and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans, and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving.