I found this in the Betty Crocker cookbook. If you have spent anytime in my blog, you can see that I love soup. This is easy and delicious with some crusty bread and grated Parmasan cheese.
1lb. ground beef
1 medium onion, chopped
1 clove garlic, crushed
1 C. shredded cabbage, I usually use only half a cup
1/2 C. uncooked elbow marcaroni or broken spaghetti
1 1/4 C. water
2 tsp. beef bouillon granules
1 tsp. Italian seasoning
2 medium celery stalks, thinly sliced
1 small zucchini, thinly sliced
1 28oz. can whole tomatoes, undrained
1 8oz. can kidney beans, undrained
1 8oz. can whole kernel corn, undrained
Grated Parmasan cheese
Cook beef, onion and garlic in a Dutch oven over medium heat stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients except cheese, breakding up tomatoes. Heat to boiling, reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve with cheese.
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