Ingredients

1 tsp. vegetable oil
1 pound lean ground beef
1 C. onion, chopped
1 C. celery, chopped
1 C. green pepper, chopped
1 C. zucchini, chopped
1 C. cabbage, shredded
1 C. potatoes, diced
1 C. carrots, sliced
28-oz. can tomatoes
6 C. water
2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
2 bay leaves
14-oz. can red kidney beans
1/2 C. elbow macaroni
parmesan cheese (optional)

Cooking Instructions

Wipe deep heavy pot with oil. Add meat; stir to break apart and cook until brown. Drain off fat. Add onion, celery, green pepper, zucchini, cabbage, potatoes, carrots, tomatoes, water, salt, Worcestershire sauce, pepper and bay leaves. Stir until well combined. Bring to a boil. Reduce heat; simmer covered, for 1 hour. Add kidney beans and macaroni; cook 30 minutes. Ladle into warm soup bowls. Sprinkle each with parmesan cheese, if desired.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)