2 tbsp. olive oil
1 lg. onion, chopped
4 celery stalks, chopped
1/4 to 1/2 c. navy beans
4 lg. tomatoes
1 garlic clove
Snap beans, rutabaga, cauliflower, peas; optional
2 oz. macaroni rings
1 lb. beef stew meat
7 1/2 c. beef stock, may use beef bouillon
Salt and pepper
2 tbsp. tomato paste
1 tsp. basil
6 c. cabbage, shredded

Brown beef stew meat in oil. Add onion, cook until soft. Add the cabbage, celery, beef broth, and navy beans. Bring to boil and season with salt and pepper. Lower heat, cover and simmer 2 3/4 hours. Add all ingredients and simmer for 15-20 minutes.