Sides & Soups


2 pounds ground beef
1 large onion, chopped (1 cup)
1 clove of garlic, finely chopped
1 can (28 ounces) whole tomatoes
1 can (15 ounces) kidney beans
1 can (12 ounces) vacuum-packed whole kernel corn
2 stalks celery, sliced (1 cup)
2 cups shredded cabbage (1/4 head)
2 small zucchini, sliced (2 cups)
1 cup uncooked elbow macaroni
3 cups water
1/2 cup red wine
2 teaspoons instant beef bouillon
1-1/2 teaspoons salt
1-1/2 teaspoons Italian seasoning

Cook and stir ground beef, onion, and garlic in a Dutch Oven until beef is light brown; drain.  Stir in tomatoes (with liquid), kidney beans (with liquid), and remaining ingredients; break up tomatoes with a fork.

Heat to boiling; reduce heat.  Cover and simmer, stirring occasionally until macaroni and vegetables are tender, about 10 minutes.