Kerri’s Italian Vegetable Bowl

1 lb. Lean ground beef
2 c. water
1 can (16 oz.) Kidney beans, rinsed & drained
1 can (15 oz.) Tomato sauce
1 can (14 ½ oz.) Italian stewed tomatoes
1 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
3 beef bouillon cubes
2 garlic cloves, minced
3/4 t. dried oregano
3/4 t. dried basil
½ t. pepper
2 c. shredded cabbage
1 c. cooked elbow macaroni
1 T. Minced fresh parsley
In a dutch oven or soup kettle over medium heat, cook beef until no longer pink; drain. Add the next 12 ingredients bringing to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Add cabbage, macaroni and parsley. Cook 20 minutes longer or until cabbage is tender.