Yield: Serves 14 (3.5 L)

Ingredients:

1 lb lean ground beef 
1 can (28 oz/796 mL) no-salt-added diced tomatoes 
1 cup chopped onion 
1 cup chopped celery 
1 cup chopped green bell pepper or zucchini 
1 cup shredded cabbage
1 cup diced potatoes
1 cup sliced carrots 
2 bay leaves 
1 tsp salt 
1/4 tsp freshly ground black pepper 
1 tsp Worcestershire sauce 
1 can (14 oz/398 mL) red kidney beans, drained and rinsed 
1/2 cup elbow macaroni 
Freshly grated Parmesan cheese (optional)

Instructions:

1. In a deep, heavy pot, over medium-high heat, cook beef, breaking it up with the back of a spoon, for about 8 minutes or until no longer pink. Drain off fat.
2. Stir in tomatoes, onion, celery, green pepper, cabbage, potatoes, carrots, bay leaves, salt, pepper, 6 cups (1.5 L) water and Worcestershire sauce; bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Stir in beans and macaroni; cover and simmer for 30 minutes or until vegetables are soft and pasta is tender.
3. Ladle into warmed bowls and sprinkle with Parmesan, if desired.

Source (recipe & picture): Cookspiration

Nutrition Facts:

Serving: 1 serving