Ingredients:
1 lb ground beef, browned
1 cup diced onion
1 cup diced celery
1 cup sliced carrots
2 garlic cloves, minced
1 (16 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can red kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules (or 5 tsp beef broth concentrate)
1 teaspoon dried parsley flakes
1 teaspoon salt (adjust to taste)
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon ground black pepper
2 cups shredded cabbage
1 cup green beans (frozen, fresh, or canned)
1/2 cup miniature pasta shells (or small pasta of your choice)
Directions:
1. In a large pot, brown the ground beef over medium heat until fully cooked; drain excess fat if desired.
2. Add the diced onion, celery, carrots, and minced garlic to the pot. Sauté briefly until the vegetables begin to soften, about 3–4 minutes.
3. Stir in the stewed tomatoes, tomato sauce, drained kidney beans, and water. Add the beef bouillon granules, parsley, salt, oregano, basil, and black pepper. Mix well.
4. Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for about 45 minutes to allow flavors to meld.
5. Approximately 13 minutes before serving, stir in the miniature pasta shells and the cabbage. If using frozen green beans, add them at the same time; if using canned green beans, add them after heating through. Continue simmering until the pasta is al dente and the cabbage is tender.
6. Taste and adjust seasoning if needed. Serve hot.
Servings: Makes about 12 servings.
Preparation time: 5 minutes.
Total time: Approximately 50 minutes.