Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours.
Turn control on high. Add cooked macaroni and parmesan cheese. Cover and cook on high for 10-15 minutes.
Other vegetables may be added, if desired.