1 lb. ground beef
1 sm. onion, chopped
1 lg. celery stalk, sliced
1/4 sm. head green 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 med. sized zucchini (about 10 oz.), sliced
3/4 c. med. sized shell macaroni
1 1/2 tsp. beef flavor instant 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, until all pan juices evaporate and meat and vegetables are lightly browned, about 10 minutes.

Add tomatoes, garbanzo beans and corn, all with their liquid, zucchini, macaroni, bouillon, basil leaves, and 2 1/2 cups water; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer soup 8 to 10 minutes until macaroni and vegetables are tender. Makes 6 servings.