Italian Vegetable Soup - Second Place

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1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
16 oz. can tomatoes
2 cloves garlic, minced
15 oz. can tomato sauce
15 oz. can red kidney beans
2 c. water
5 tsp. beef bouillon granules
1 T. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
2 c. shredded cabbage
1 c. green beans
(1 inch pieces, fresh or frozen)
1/2 c. small elbow macaroni
1/2 c. Parmesan cheese

Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil; lower heat, cover and simmer at least 20 minutes or longer. Add cabbage, green beans and macaroni and bring to a boil. Simmer until vegetables are tender. Sprinkle with Parmesan cheese before serving. Freezes well.

Dot Campbell - Maurertown, VA