Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | GROUND BEEF |
| 1 each | SMALL ONION |
| 1 each | LARGE CELERY STALK, SLICED |
| ¼ each | SMALL HEAD GREEN CABBAGE * |
| 16 ounces | TOMATOES |
| 10 ounces | GARBANZO BEANS |
| 7 ounces | CORN, WHOLE KERNEL |
| 1 each | MED ZUCCHINI, SLICED (10oz.) |
| ¾ cup | SHELL MACARONI |
| 1½ teaspoon | INSTANT BEEF BOUILLON |
| ½ teaspoon | DRIED BASIL LEAVES |
* SLICE THE CABBAGE VERY THIN *----------------------------------------------------------------------* IN A FIVE QUART DUTCH OVEN OR SAUCE PAN OVER HIGH HEAT, COOK THE GROUND BEEF, ONION, CELERY AND CABBAGE. STIR CAREFULLY SO MEAT STAYS IN CHUNKS UNTIL ALL PAN JUICES EVAPORATE AND MEAT AND VEGETABLES ARE LIGHTLY BROWNED. SHOULD TAKE ABOUT TEN MINUTES. ADD TOMATOES, GARBANZO BEANS AND CORN, ALL WITH THEIR LIQUID, ZUCCHINI, MACARONI, BOUILLON, BASIL LEAVES AND 2½ CUPS OF WATER. OVER HIGH HEAT, HEAT TO BOILING, STIRRING TO BREAK UP TOMATOES. REDUCE HEAT TO LOW, COVER AND SIMMER SOUP FOR 8 TO 10 MINUTES UNTIL MACARONI AND VEGETABLES ARE TENDER. MAKES 6 SERVINGS, EACH ABOUT 410 CALORIES, 20 g FAT, 65 mg CHOLESTEROL, 690 mg SODIUM.