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Ingredients: 1 Teaspoon(s) Vegetable oil; 1 cn Tomatoes;(28 oz) 1 Pound(s) Ground beef;(lean) 6 c Water; 1 Cup(s) Onion;chopped 2 ts Salt; 1 Cup(s) Celery;chopped 1 ts Worcestershire sauce; 1 Cup(s) Green pepper;chopped 1/4 ts Pepper; 1 Cup(s) Zucchini;chopped 2 Bay leaves; 1 Cup(s) Cabbage;shredded 1 cn Red kidney beans;(14 oz) 1 Cup(s) Potatoes;diced 1/2 c Elbow macaroni; 1 Cup(s) Carrots;sliced Parmesan cheese; optional Directions: Wipe deep heavy opt 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, wocestershire sauce, pepper and bay leaves. Stir until well combined. Bring to a boil; reduce heat and simmer covered, for one hour. Add kidney beans and macarone and cook 30 minutes. Ladle into warm soup bowls and sprinkle each with parmesan cheese if desired. Makes 14 services (14 cups) 1 serving = 1 cup; 1 protein choice; 1 starchy choice; 16 g carbohydrate; 10 g protein; 3 g fat; 550 kilojoules; 131 calories; Posted by Jane Knox
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