2 lb. ground beef
carrots
cabbage
onions
green peppers
small red potatoes
elbow macaroni
1 can consomme, tomato soup and tomato paste
1 clove garlic
basil, oregano, salt and pepper

Slowly brown ground beef with chopped onion and smashed garlic clove. Drain and put in large pan with soups, tomato paste, herbs, salt, pepper and 2 to 3 cups of water. Add more chopped onion and garlic. Slice cabbage thinly and add along with carrots and green pepper. Simmer for about 1/2 hour. Leave skin on potatoes, cut into quarters and add to soup along with macaroni; simmer for another 1/2 hour. You will need to add water once in awhile as the soup cooks.