Ingredients
- 1 parmesan cheese
- 1 tomato soup
- 2 cup water
- 16 oz vegetables
- 1/2 pound beef
- 2 cup cabbage
- 1/2 cup macaroni
- 1 teaspoon basil
In a soup pot, cook beef until well browned. Drain off fat. Stir in frozen vegetables, undiluted soup, water and basil. Heat to boiling, stirring occasionally. Simmer 15 minutes. Stir in cabbage and elbow macaroni. Cook until tender. Sprinkle with grated cheese.
Serves 6.
