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| 1 x ca. 450 g | chuck ground |
| 1 gross | onions diced |
| 1 Tasse | Celery sliced |
| 1 Tasse | Carrots sliced |
| 2 | cloves garlic minced |
| 1 | Pound can tomatoes; with liquid |
| 15 | Ounce can red kidney beans; with liquid |
| 15 | Ounce can tomato sauce |
| 5 Teelöffel | Beef bouillon granules |
| 1 Esslöffel | parsley dried |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Teelöffel | oregano |
| 1/4 Teelöffel | basil |
| 2 Tasse | cabbage shredded |
| 1 Tasse | green beans |
| 1/2 Tasse | Small elbow macaroni |
| | parmesan |
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Brown been in large Dutch oven. Drain fat. Add onion, celery, carrots, garlic, tomatoes, tomato sauce, red Kidney beans, beef bouillon, parsley flakes, salt, pepper, oregano and basil. Bring to a boil. Lower heat. Cover and simmer for 20 minutes. Add cabbage, green beans and macaroni. Bring to boil. Lower heat. Cover and cook for 10 minutes. (At this point soup can be frozen for later use.) To reheat, turn into saucepan. Add 1/2 cup water to each cup of soup. Bring to a boil. Cover and simmer for 10 minutes. Sprinkle with Parmesan cheese.
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