c. Wesson oil, 1 clove minced garlic, 1 c. chopped onion, 1 c. chopped celery, 12 oz. tomato paste, 2 (10½ oz) cans beef broth, 2½ qt. water, 1 c. chopped cabbage, 1 pkg. frozen peas & carrots, 2 tsp. salt, ¼ tsp. pepper, ½ tsp. rosemary leaves, 1 lb. red beans, 1 c. elbow macaroni, ½ lb. ground beef, browned*, Grated Parmesan cheese
*Make ground beef into tiny balls. In a large kettle, cook garlic, onion and celery in oil. Stir in tomato paste; mix next 7 ingredients. Bring to boil; cover and simmer 1 hour (can freeze at this point). Add remaining ingredients, except cheese. Cook 15 minutes longer.Garnish at table with Parmesan cheese. Yield; 8 to 10 servings.