2 tablespoons butter or margarine
1 pound cubed beef stew meat
7 cups water
2 cans (15 ounces each) tomato sauce
14 1/2 ounce can tomatoes, cut up
1/2 cup thinly sliced celery
1/2 cup finely chopped onion
4 teaspoons instant beef bouillon granules
2 tablespoons dried parsley flakes
1/2 to 1 teaspoon salt
1/2 teaspoon dried, crushed thyme
1/2 teaspoon ground black pepper
2 cups shredded cabbage
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
15 ounce can garbanzo beans, drained
3/4 cup small macaroni, uncooked
Kraft grated parmesan cheese

Preparation Instructions:

In a 6 to 8 quart Dutch oven, (over medium heat) melt butter or margarine. Add beef stew meat, cooked until browned. Stir in the water and next 9 ingredients. Bring to a boil, then reduce heat to low. Cover and simmer 1 to 1 1/4 hours, our until beef is tender; stirring occasionally. Add the cabbage and next 4 ingredients. Return to a boil, then reduce heat to low. Cover, and simmer 20 to 25 minutes, until vegetables are tender and macaroni is done; stirring occasionally.