Ingredients
- 1 parmesan cheese
- 1 tomato soup
- 475 ml water
- 270 gr vegetables
- 230 gr beef
- 180 gr cabbage
- 50 gr macaroni
- 1 gr 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.
