Ingredients
1 pound lean ground beef (90% lean)1/2 cup chopped onion1 garlic clove, minced6 cups water1 can (16 ounces) kidney beans, rinsed and drained1 can (28 ounces) diced tomatoes, undrained1-1/2 cups frozen whole kernel corn1-1/2 cups sliced zucchini1 cup shredded cabbage1 celery rib, chopped2 teaspoons beef bouillon granules2 teaspoons Italian seasoning1/4 teaspoon salt1/2 cup uncooked elbow macaroni
Preparation
In a Dutch oven, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add water, beans, vegetables and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 10-15 minutes or until macaroni is tender, stirring occasionally.
