From the Kitchen of:  Bonnie
Source:  Taste of Home's Recipe Card Collection

 

1	pound	ground beef
1	cup	diced onion
1	cup	sliced celery
1	cup	sliced carrots
2	cloves	garlic, minced
1	15-oz. can	tomato sauce
1	15-oz. can	red kidney beans, undrained
1	14-1/2 oz. can	diced tomatoes, undrained
2	cups	water
5	tsp.	beef bouillon granules
1	tbsp.	dried parsley flakes
1	tsp.	salt, optional
1/2	tsp.	dried oregano
1/2	tsp.	dried basil
1/4	tsp.	pepper
2	cups	shredded cabbage
1	cup	fresh or frozen green beans, cut into 1-inch pieces
1/2	cup	small elbow macaroni
		Parmesan cheese, optional

• In a Dutch oven or soup kettle over medium heat, cook beef until no longer pink; drain.
• Add the next 14 ingredients; bring to a boil.
• Reduce heat; cover and simmer for 20 minutes.
• Add cabbage, beans and macaroni; bring to a boil.
• Reduce heat; simmer until vegetables are tender.
• Garnish with Parmesan cheese if desired.
• Yield:  12 servings