1 pound lean ground beef
1 large onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
2 cloves garlic, finely chopped
1 14 ½ ounce can diced tomatoes
5 ½ c. water
1 T. dried parsley
2 t. instant beef bouillon granules
½ t. dried oregano
½ t. dried basil
¼ t. pepper
2 c. shredded cabbage
½ c. dried elbow macaroni (small)
In a 4 quart dutch oven, cook beef until brown,
drain fat if necessary. Add onion,
celery, carrots, garlic, undrained tomatoes, water, parsely, bouillon granules,
oregano, basil and pepper. Bring to
boiling, reduce heat. Cover and simmer
20 minutes. Stir in cabbage and
macaroni. Cover and simmer for 15 more
minutes. Serve with crusty italian
bread.