| 1 | lb. | lean ground beef |
| 1/4 | tsp. | pepper |
| 1/4 | tsp. | oregano |
| 1/4 | tsp. | basil |
| 1/4 | tsp. | seasoned salt |
| 1 | env. | onion soup mix |
| 1 | can | tomato sauce (8 oz.) |
| 1 | tbsp. | soy sauce |
| 1 | c. | celery, chopped |
| 1 | c. | carrots, sliced |
| 1/2 | c. | macaroni, cooked |
| 1/4 | c. | Parmesan cheese |
Crumble beef into a slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10 - 15 minutes. Other vegetables may be added, if desired.